Minced meat with chili sauce

Minced meat with chili sauce

　　【Material】

　　250 grams of soybean paste 200 grams of minced meat 50 grams of two wattle chili peppers 8 dried shiitake mushrooms

　　【Seasoning】

　　100 grams of green onion 40 grams of ginger 8 grams of peppercorns A small amount of salt Appropriate amount of oil Appropriate amount of soy sauce

　　【Steps】

　　1, prepare the required ingredients, soybean sauce minced meat pepper shiitake mushrooms green onion, ginger peppercorns. (Soybean sauce forgot to put it in)

　　2: Chop the peppers. (You can also roast the chili peppers and crush them, preferably not with a blender, as they will be too crushed and some chunky chili peppers will taste better.) )

　　3: Finely chop the soaked shiitake mushrooms, chop the ginger shallots, and chop the ginger shallots as much as possible.

　　4: Crush the peppercorns. (The main reason for chopping peppercorns is that when you eat them, you will not eat the peppercorns, you can directly crush them with a blender, or you can bake them dry or roll them dry after frying them.) )

　　5: Add oil to the pot and sauté over medium-low heat. (The amount of oil used is 2-3 times that of our usual stir-fry)

　　6: Pour in the ginger and stir-fry until fragrant. (The best way to fry ginger is a little dry without water, so that you will not eat ginger granules when eating)

　　7: Pour in the green onion and sauté until fragrant. (You can also sauté the minced meat first, and then add the green onion to see if you like it.) )

　　8: Add minced meat and stir-fry well.

　　9: Stir-fry the minced meat and stir-fry the mushrooms.

　　10: Add two drops of soy sauce and half as little salt as the stir-fry and stir-fry evenly. (The soybean paste itself is salty, try not to add more salt, add a little more mainly to improve the taste.) )

　　11, pour in the pepper, pepper stir-fry, if you think the pot is too dry can be drizzled with a little oil, do not add water the whole process.

　　12: Stir-fry until the peppers are a bit out of the red oil, so stir-fry here for a while.

　　13, add soybean sauce stir-fry, add soybean sauce after easy to stick to the pan, when frying the shovel must be from the bottom of the shovel, you can fry for a while to turn off the fire, and then fry for a while and then turn off the fire for a while, fry until the soybean sauce and the ingredients in the pot are fused into a viscous state.

　　14: Sprinkle in white sesame seeds.

　　15: Stir-fry evenly

　　16. Seal and store in oil-free, water-free and clean containers.

　　【Tips】

　　1, I use two thorn dried peppers here, if not, you can also use dried tip peppers.

　　2, the whole process with medium-low heat and low heat, the first stir-fry ginger, green onion, minced meat with medium-low heat, to the end has been used on low heat.

　　3, do not add a little water throughout the whole process, if you feel too dry, you can pour some oil.

　　4, sealed and stored for 2-3 weeks is no problem, if the weather is hot, it is best to seal the refrigerator to save.

　　Xiaobian has something to say: The above is the minced meat chili sauce that Xiaobian taught everyone to make, and the chili sauce made by yourself is full of ingredients, and the taste is more fragrant and delicious.