Private chili sauce
Overview
My hometown is the hometown of chili peppers. When I was a child, every autumn, I would go to the chili pepper fields with my parents to pick chili peppers and send them to the chili pepper factory for processing into chili sauce. My sister and I would also go to the pepper factory after school to break peppers and earn pocket money. The most profound memory of my childhood is the cry of chili sauce being sold in the village every day: XX makes a chili sauce, spicy and fragrant... Now every year when I return home during the National Day, my mother will stir-fry a pot of chili sauce and bring it back to Beijing for me. Dip the steamed buns and mix the noodles, this is the taste that I am always craving for... My mother always makes ten pounds of chili, and all the ingredients are made according to the portion. I only bought more than a pound of chili peppers. The other ingredients looked similar and I mixed them at will according to my own taste. You can also add beef to make beef sauce, which will definitely be more delicious.
Tags
Ingredients
Steps
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Remove the peppers, wash them and dry them
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Chop chili pepper and set aside
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Chop the garlic into fine pieces, roast the peanuts or microwave them for a few minutes, remove the red coating, mash the peanuts into pieces, wash and roast the sesame seeds and set aside
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Put more oil in the wok
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Heat the oil, pour the chopped chilies into the pot, and stir-fry for a minute
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Pour in the sweet noodle sauce and bean paste and stir-fry for two minutes
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Add sugar and salt and mix well
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Simmer over low heat for 30 minutes, stirring constantly to avoid burning
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Stir-fry over low heat for 30 minutes, then add chopped peanuts, cooked sesame seeds, and minced garlic, stir-fry for two minutes, and turn off the heat
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After cooling, put it into a container and seal it, and use a dry spoon when eating.
