(xiang la dou chi jiang )

Spicy Douchi sauce

Introduction:

"Ever since I got an old godmother in that Shanzhai, I've been thinking about doing it all over again. Because there are too many finished products in that version, there is no usual sense of clear grain. I'm working on my schedule. There's a gap. It's better to hit the sun than to choose the day. All the materials are ready-made, so take action. Do not so much paste, it is no longer the star anise three naphthalene Zanthoxylum powder into a powder, directly throw the oil pan fried flavor, fished out to throw away, without these powder, naturally not so much paste. Just, I don't know if this way can fully extract their fragrance? Will the final taste be a little worse? "

Production steps:

Step 1: Materials

Step 2: break the star anise into small pieces

Step 3: cut long and short peppers into small sections and put them into the cooking machine

Step 4: stir into coarse powder and set aside

Step 5: soak the Douchi in water

Step 6: Rinse twice with water and drain

Step 7: pour oil into the pan and heat it

Step 8: turn the heat down and pour in star anise, trinaphthalene and pepper

Step 9: pour in the chili noodles and stir fry out the red oil

Step 10: remove star anise and Zanthoxylum bungeanum, control the oil and discard

Step 11: pour in Douchi and Douban,

Step 12: pour in crushed pepper, add cooking wine,

Step 13: stir fry over low heat until all water evaporates

Step 14: pour in sugar, soy sauce,

Step 15: stir fry for 5-10 minutes

Step 16: add MSG and stir fry for a while

Step 17: turn off the engine, cool down and bottle it

Materials required:

Douchi: 150g

Long dry pepper: 12g

Short dry pepper: 12g

Chili powder: 5g

Chinese prickly ash: 1 tablespoon

Pixian Douban: 1 tablespoon

Sugar: 1.5 TSP

Star anise: 1.5

Trinaphthalene: 1.5

MSG: 1.5 TSP

Old style: 1.5 teaspoons

Rapeseed oil: 200 ml

Salt: right amount

Cooking wine: moderate

Note: keep the heat low during the boiling process to prevent the temperature from being too high and even drying. Salad oil can also be used to replace rapeseed oil.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: spicy

Chinese PinYin : Xiang La Dou Chi Jiang