In life, I like to prepare some appetizers, used to open the appetite when eating, in addition to some pickles pickled, but also to make a variety of chili sauce, both can be used to make dishes, but also can be made into a saucer, and beef chili sauce is generally done at home is relatively small, but very popular, is a must-have delicacy in many people's homes, in addition to buying, how to do it at home? Today, let's make a very delicious Xinjiang beef hot sauce. The main use of this hot sauce is Xinjiang line pepper. This pepper is not very spicy, but it has a special flavor, and with enough beef and uncomplicated spices, the taste is really fresh and spicy. Whether it's steamed buns, sandwiches, noodles or stir-fry, it's a great choice to put some on top.
Ingredients: Beef
Seasoning: Xinjiang line pepper, green onion, ginger, garlic, peanuts, soy sauce, dark soy sauce, soybean paste, salt
Preparation steps:
1. Soak xinjiang pepper in hot water for about 20 minutes. [Because this pepper is more fragrant, but not very spicy, want to be spicy little friends, may wish to add some spicy dried peppers]
2. Beef is about one kilogram, change the beef to a knife and cut into small strips, not too small.
3. Finely chop the green onion, ginger and garlic.
4. Remove the soaked Xinjiang line pepper, remove the stems and cut into small pieces or finely chop. Peanut rice [this time I used drunkard peanuts] We crushed or chopped them with mortars.
5. Heat the pan with cold oil, the oil needs more, then put in the beef grains just cut and stir-fry until the juice comes out, add a few grains of rock sugar to adjust the taste, and continue to stir-fry. At the beginning, there will be more foam in the stir-fry, don't worry, stir-fry for a while it will become clear.
6. Stir-fry until the moisture is basically dry, we add 10g of light soy sauce, 5g of dark soy sauce, edible salt to taste, and continue to stir-fry until the beef is colored.
7. Add a sufficient amount of Xinjiang line pepper, then add two spoonfuls of green onion, ginger, garlic and soybean paste. Here I added spicy soybeans in order to taste a little spicy. Stir-fry until the sauce is fragrant, add the peanuts and stir-fry evenly.
8. Add some hot water slightly, 5g of thirteen spices, 10g of oyster sauce, and stir-fry until the soup is basically dry and you can get out of the pot. 【If it is raw peanut crushed, stir-fry for a while】
The fragrant Xinjiang beef hot sauce comes out of the pot, find a large bowl or a large plate to hold it, and the room is already full of aroma at this moment. A large bite is very fragrant, but it is not very spicy, and the beef nuggets are relatively large, so it can be said that the taste is very good. The particularly fragrant Xinjiang line pepper mixed with the fresh aroma of beef and peanut rice, coupled with the super solid taste, is really more and more happy to eat, the more you eat the more energetic.
Well, today's sharing is here, like friends remember to help like Oh!