Homemade garlic meat diced chili sauce

Meat diced chili sauce to prepare

Ingredients: Haitian soybean paste 1000g, pork belly diced pork (pork/beef) 500g, long-line pepper 500g, red millet pepper 300g, garlic 500g, blended oil 300g, a little salt, sugar

method:

1. Wash and dry the peppers, remove the stems and chop; peel and chop the garlic.

2. Sauté the dried meat in the oil under the hot pan, first take about 60g of minced garlic and fry until golden brown, smell the garlic aroma and then add crushed peppers.

3. Medium heat until bubbling and then put down the remaining minced garlic, after bubbling, turn the soybean sauce to a low heat, see that there is a relatively even bubbling off the heat away from the stove.

4. When sautéing meat, you should keep turning the spatula to prevent the meat from clumping, the whole process does not need to start the pot, the ingredients have been in the pot, do not add water, add soybean sauce to add more stir-frying, to prevent sticking to the bottom of the pan paste, at any time to grasp the heat.

5. Spicy, light, salty, sweet taste can be changed by personal taste and increase or decrease, to be cooled after bottling and preservation, refrigerated preservation can be stored for more than half a year.

Rest assured that the ingredients you make yourself are delicious!