Garlic Chili Sauce | Best Chinese Condiment
Garlic Chili Sauce Ingredients:
200 grams of red pepper, 200 grams of green pepper, 8 garlic, 50 grams of hot pickled mustard tuber, 30 grams of fermented soybeans (Dan Dou Chi), half onion, one piece of ginger, one green onion, two-star anise, three slices of Bay leaf, a handful of dried peppercorns, a section of Chinese cinnamon, an Amomum tsaoko, an appropriate amount of salt oil, 30 grams of oyster sauce, 30 grams of soy sauce, 5 grams of white sugar, a little pepper oil, an appropriate amount of cooked sesame.
Cooking steps:
1. Prepare all ingredients.
2. Peel the garlic.
3. Chop the red pepper.
4. Chop garlic.
5. Chop the green pepper.
6. Chop fermented soybeans and pickled mustard tuber.
7. Add an appropriate amount of oil to the pot, about 500 grams, add star anise, Chinese cinnamon, dried peppercorns, Bay leaf, Amomum tsao-ko, fry until fragrant and remove.
The aroma of rapeseed oil is more intense, the color will be more beautiful, of course, this is adjusted according to personal taste.
8. Then add ginger slices, green onions and shredded onions, fry until browned and take it out.
9. Pour the green and red peppers and mix well.
10. Pour the garlic, add the pepper first and then the garlic, so that the garlic will not have a bitter taste. Stir for a few minutes on medium or low heat.
11. After a few minutes, pour into Chopped fermented soybeans and pickled mustard tuber and continue to stir while heating.
12. Add appropriate amount of salt, oyster sauce, soy sauce, white sugar, a little pepper oil, and continue to stir.
13. Then boil slowly with a small fire for about half an hour. Stir to prevent sticking to the bottom during the cooking period. The boiled time is longer and the aroma is more concentrated. After the remaining moisture is dry, it can be put for a long time.
14. Done. Sprinkle some cooked sesame seeds.
Garlic Chili Sauce Tips:
1. Keep stirring during the process to prevent sticking to the bottom of the pot.
2. About preservation: After cooling, it can be packed in glass bottles, put in the refrigerator, and can be kept for a month or two.
Garlic Chili Sauce Best Chinese Condiment
Ingredients
- 200 g red peppe
- 200 g green pepper
- 30 g fermented soybeans
- 50 g hot pickled mustard tuber
- 8 garlic
- 1 piece ginger
- 1 green onion
- 2 star anise
- 3 slices of Bay leaf
- Half onion
- A handful of dried peppercorns
- A section of Chinese cinnamon
- An Amomum tsaoko
- 30 g oyster sauce
- 30 g soy sauce
- 5 g sugar
- A little pepper oil
Instructions
- Prepare all ingredients.
- Peel the garlic.
- Chop the red pepper, garlic, green pepper
- Chop fermented soybeans and pickled mustard tuber.
- Add an appropriate amount of oil to the pot, about 500 grams, add star anise, Chinese cinnamon, dried peppercorns, Bay leaf, Amomum tsao-ko, fry until fragrant and remove.
- Then add ginger slices, green onions and shredded onions, fry until browned and take it out.
- Pour the green and red peppers and mix well.
- Pour the garlic, add the pepper first and then the garlic, so that the garlic will not have a bitter taste. Stir for a few minutes on medium or low heat.
- After a few minutes, pour into Chopped fermented soybeans and pickled mustard tuber and continue to stir while heating.
- Add appropriate amount of salt, oyster sauce, soy sauce, white sugar, a little pepper oil, and continue to stir.
- Then boil slowly with a small fire for about half an hour. Stir to prevent sticking to the bottom during the cooking period. The boiled time is longer and the aroma is more concentrated. After the remaining moisture is dry, it can be put for a long time.
- Done. Sprinkle some cooked sesame seeds.
Also Read: Chinese Deep Fried Dough Stick Recipe
