The super spicy and fragrant chili sauce in the Chaoshan snack bar

Most people who are not good at cooking like to change the recipe or do not pay attention to the details, as long as the person who carefully follows the recipe is successful. Those who change the formula, or give a low score because they fail because they don't pay attention to the heat, this kind of person is really annoying, and you should give yourself a low score, not give it to me. My husband is not spicy or happy, he has basically bought the chili sauce that can be bought on the market, and what he has always liked is this chili sauce that I often buy in Chaoshan snack bars, 150 grams for 15 yuan, I don't know what kind of oil they use. This recipe is a synthesis of the recipes I found on the Internet, and I improved it while making it, and it tastes better than the ones I bought outside. After it is done, it is best to leave it for an evening before eating, it tastes better. Special reminder: the boiling time should be adjusted according to the number of your own stove and formula, you must be optimistic about the fire, I use piped natural gas, and the gas stove for family use is not big.

Ingredients

(1)

Cornoil 1500 g

Redgreenonion 100 g

Onion 1 pc

Coriander(coriander) 50 g

ginger 1 piece

(2)

bayleaves Adozenpieces

staranise 8

Sichuanpepper appropriateamount

(3)~~

Milletspicy 1000 g

Ordinaryredpepper(nobellpepper) 500 g

garlic 500 g

(4)

Salt 7 spoons

Sugar 2~3 spoons

Chickenbroth 3 spoons

Sauce-flavoredliquor 3 spoons

Saltandpepper 3 spoons

Cooking Instructions

Remove the stems of the peppers, clean them, and air dry them on the surface, so you can put them on the balcony to dry naturally, or you can put them under the fan to blow like I did.
Cut the chili peppers into small pieces and use a food processor to break them up and set aside.
To peel garlic, I first pull out the dusty outer membrane of garlic, and then make a knife like in the picture, and then slap a few times to easily take off the coat of the garlic cloves.
Break the garlic in a food processor and rinse it with water, and it will have a bitter taste if it is fried directly without washing.
Heat the oil, ginger, green onions, coriander, and onions (the onions that I couldn't buy due to the epidemic, I use green onion white instead) and fry them until they are browned and take out the dregs.
Put the cleaned bay leaves, star anise, and peppercorns in and continue to fry. After frying, I found that the bottom of the pan was a little black, so I filtered the oil into another nonstick pan.
Clean and filter out the excess water of the crushed garlic and put it in to fry, to keep stirring, if it is burnt, there will be a bitter taste, about seven or eight minutes of frying on medium heat, after the water is less, the oil will be a little clearer.
Pour in the chili peppers and continue to stir, and simmer over medium heat for twenty or thirty minutes. If you feel that there is less oil, you can add some oil.
Add sugar, salt and chicken powder. Stir and simmer for about 5 minutes.
Add white wine, salt and pepper powder.
Well, the fragrance is tangy and the color is bright.
Place in a sealed glass jar and leave overnight for a better taste.
Super âŠ™~âŠ™