All-purpose garlic sauce

Cooking Instructions

1. Prepare the seasoning you need, and the same is true for chicken powder if you don't have chicken juice;

   

2. Cut the garlic into cloves;

   

3. Put it in a food processor and crush it, and its practical knife will chop it for better taste;

   

4. Use a small gear to beat, play for two seconds and stop, if you hold down and don't let go, it will be pureed, not suitable for garlic sauce;

   

5. Divide the minced garlic according to the ratio of 1:1, remove the seeds of the millet and finely chop it;

   

6. Heat the pan and pour a little oil;

   

7. 30% oil temperature, add half of the minced garlic;
   
   Remember! The oil temperature must be low, and it is easy to fry the garlic when it is high, which is also one of the reasons why the garlic sauce made by many people is bitter;

   

8. Turn off the low heat, soak and fry slowly, and then stir constantly with a shovel to prevent the bottom from sticking;
   
   Remember, the fire must be small!

   

9. Fry until the minced garlic turns from white to light yellow, and immediately turn off the heat;
   
   If the garlic is golden brown and then turned off the heat, it will be fried, and it will be bitter;

   

10. After turning off the heat, add the chili flakes and the other half of the minced garlic and stir-fry well;
    

    

11. Add steamed fish soy sauce, oyster sauce, chicken juice and sugar;
    
    There is no need to add salt, because the steamed fish soy sauce is already salty enough
    
    

    

12. Mix all the seasonings well and remove from the pan;

    

13. After cooling, find a clean container and seal it, as long as you don't get raw water, the refrigerator will not spoil for a week.