The perfume was soaked in hot water for about half an hour. After soaking, tear off the paper bag and put the spices in the bowl.
After the pepper is heated up with hot water, remove the drained water.
Sliced ginger, chopped garlic, chopped green onion
Prepare two wok and mix the bean paste, green onion, ginger, glutinous rice, half white wine, garlic, soybean meal and rock sugar in a pot.
Heat the other pot, heat the butter and chicken oil, and add the salad oil to 7-8%.
Put the oil on the top of the seasoning and stir while stirring the oil to avoid coking. Until the oil is drenched
Put the seasoning pot on the fire and use medium heat for 10 minutes.
Seasoning and frying until the quick-drying water vapor simmers the pepper. Stir fry over low heat until the oil is boiling. Use a small fire for 15 minutes.
Add the remaining white wine and continue to fry
Until the water of each raw material is dry, add the foaming flavor and continue to fry.
Stir-fry each raw material for 9 minutes, boil the pepper, and fry for 5-10 minutes.
Then stir the chili powder and serve well.
After you finish, put the storage box and put it in the refrigerator.