Spicy fish sauce(xiang la yu jiang )

Spicy fish sauce

Introduction:

"I make this chili sauce several times a year."

Production steps:

Step 1: soak salted fish in water overnight.

Step 2: prepare the bottle, disinfect it with boiling water, and dry it for use.

Step 3: drain the soaked fish and dice.

Step 4: dry clean radish, drain water, dice and set aside.

Step 5: Chop ginger and garlic.

Step 6: soak peanuts in boiling water to drain.

Step 7: heat the oil pan, fry the peanuts first, and set aside.

Step 8: pour enough oil into the pan to heat, pour in the diced fish and fry it over low heat until the water is dry and the oil is clear. This process takes a long time, about 20 minutes.

Step 9: take out the fried diced fish and fill it in a large container.

Step 10: continue to fry the remaining oil in the same way to make dried radish, fry well and take it out together with the diced fish.

Step 11: Fry ginger, diced garlic and Douchi in the same way (a picture of fried Douchi is missing) and take out.

Step 12: pour all the remaining oil into the pot, turn down the heat after heating, pour in chili powder and stir fry until fragrant, turn off the heat.

Step 13: pour in sesame and stir.

Step 14: pour all the fried ingredients into the pan and stir well.

Step 15: pour in the sweet sauce and stir well.

Step 16: add seafood powder, sugar and chicken essence, stir well and cool to bottle.

Materials required:

Salted fish: 250g

Peanuts: 250g

Dried radish: 500g

Ginger: 150g

Garlic: 150g

Chili powder: 250g

Cooked sesame: 100g

Douchi: one pack

Sugar: 30g

Seafood powder: 50g

Chicken essence: 2 teaspoons

Edible oil: 1200g

Sweet sauce: one bottle

Note: try to choose the bottle that can be sealed. When bottling, don't be too full. Use chopsticks to press down the solid food materials, so that the oil will float up and seal. Tightening the cap can take several months. Friends who don't like fish can switch to minced meat, minced beef and snail meat, which tastes the same.

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: medium spicy

Chinese PinYin : Xiang La Yu Jiang