When I was young, my grandmother started buying chili peppers and making chili sauce for a family. A large jar of chili sauce is simply my favorite meal, often less than half a month to eat. Now that my grandmother is old, I can't do it. I changed to learn to do it for my grandmother. After the grandmother’s hands-on teaching, the taste is the same!
First put a photo of the dried yellow sauce I used, Wang Zhihe's dried yellow sauce, boxed 300g, about 5 dollars
The pot is not drained, the heat is heated on a small fire, the peanuts are placed in the pot, and the peanuts are cooked until the peanuts are cooked. The surface has a lot of dark spots and is placed on the cutting board.
Take the knife horizontally and cut the peanuts into pieces of peanuts. It is not as imaginative and very good. After chopping, put the peanuts in a large bowl without water. Now I have reached the key steps of peeling and peeling peanuts. I went to the balcony, opened the window, and looked down at the people downstairs. If there were some people, I would wait for a while. If no one would, I would hold the big bowl out of the window and use my mouth to work hard. Blow the peanuts in the bowl! While blowing, keep shaking the big bowl until there is basically no peanut skin in the big bowl, close the window.
Wash the peppers, remove the sesame seeds, chop them with a knife or break them with a blender. Put the dried yellow sauce in a large bowl and stir well with a little water until completely.
Heat the oil in a pot, the oil must be more, the oil and sauce are not easy to deteriorate, I put a small half pot of oil. The oil is hot and some meat is stuffed, and the meat is fried until the water of the meat is fried. Only the oil is left.
Add the chopped chilli, stir-fry the dried yellow sauce, sugar, salt, monosodium glutamate, peanuts, and sesame. At this time, the water in the pan and the water in the dried yellow sauce are adjusted to medium heat, and slowly fry until the water dries. Only oil is left, and the fire is closed. This process is about 30 minutes, and it is not easy to break the water completely without the sauce. Allow to cool in a bottle or box and store in cold storage.
1 There must be more oil. When I first did it, I was afraid that the oil would be too greasy. I didn’t put a lot of oil on it. It’s broken in less than a week, and every time I eat the sauce, the sauce is Dry, looking at the market. 2 Be sure to diligently stir the sauce, otherwise it will soon become a paste! 3 Moisture must be dried, and the moisture will not deteriorate quickly. If you are not sure if the water is dry, then wait a little longer until you are sure that the water is completely gone.