Homemade Spicy Sauce
Overview
When I talk about spicy sauce, I think of the famous Lao Gan Ma. I have eaten Lao Gan Ma for many years, and now I can finally make it myself, and it tastes great. This hot sauce seems to have a lot of steps, but in fact it is not complicated to operate. It is relatively simple. Friends who like it can try it.
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Ingredients
Steps
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150g of tempeh, take 50g and chop it into pieces (it doesn’t need to be too chopped, just big particles)
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Cut the tenderloin into small pieces and mince the ginger
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Sichuan pepper powder and chili powder
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Cooked white sesame seeds and sugar
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Pour 200g of rapeseed oil into the pot, turn on the heat until the oil smokes and then turn off the heat (this step is to remove the odor in the rapeseed oil)
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When the oil temperature drops to low, pour in the meat cubes, turn on medium heat, and use a spatula to stir-fry the meat cubes into pieces (if the oil temperature is high, the meat will become lumpy and difficult to spread out)
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When the meat is almost hydrated, add minced ginger, cooking wine, light soy sauce, and dark soy sauce and stir-fry for a while
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Add the crushed tempeh and whole tempeh, turn to medium-low heat and stir-fry for about 5 minutes
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After the tempeh is fragrant, add sugar and chili powder and stir-fry again for 5 minutes
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Fry out the aroma and red oil, add salt, stir well and turn off the heat
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Add pepper powder
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Cooked white sesame seeds and chicken essence
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Stir well and serve
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After cooling, put it into a sealed bottle and refrigerate it. It can be stored for half a year to a year
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Just steamed buns, pancakes, stir-fries and noodles, they all taste good!
