Spicy black bean sauce

Overview

Ever since I imitated Lao Ganma, I have been thinking about doing it all over again. Because the finished product produced in that version was too mushy and did not have the usual distinct feeling. I was planning an action schedule when there happened to be a gap. It's better to choose the day than to hit it. All the materials are readily available, so take action. If it doesn’t make it so mushy, then you don’t beat the peppercorns into powder anymore, just throw them into the oil pan and stir-fry them until they become fragrant, take them out and throw them away. Without these powders, naturally there won’t be so much mushyness. But, I wonder if their fragrance can be fully extracted in this way? Will the final taste be slightly inferior?

Tags

• homemade sauce
• old man
• students
• chili powder
• cooking wine
• long dried chili pepper
• msg
• old soy sauce
• pixian douban
• rapeseed oil
• short dried chili pepper
• star anise
• tempeh
• trinaphthalene
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Break the anise into small pieces and set aside

   

3. 3 Cut long and short chili peppers into small pieces and put them into a food processor

   

4. 4 Beat into a coarse powder and set aside

   

5. 5 Soak tempeh in water

   

6. 6 Rinse twice with water and drain

   

7. 7 Pour oil into the pot and heat it

   

8. 8 Turn to low heat, pour in star anise, trinaphthalene, and Sichuan peppercorns

   

9. 9 Pour in the chili noodles and stir-fry the red oil

   

10. 10 Remove the anise, trinaphthalene and Sichuan peppercorns, dry out the oil and discard them

    

11. 11 Pour in tempeh, watercress,

    

12. 12 Pour in the chopped chili pepper, add cooking wine,

    

13. 13 Stir-fry over low heat until all water evaporates

    

14. 14 Pour in sugar, dark soy sauce,

    

15. 15 Stir fry for 5-10 minutes

    

16. 16 Add MSG and stir-fry for a while

    

17. 17 Turn off the heat, cool and store in a bottle