DIY Laoganma Douchi sauce

DIY Laoganma Douchi sauce

Introduction:

Production steps:

Step 1: mix the lobster sauce with a small amount of cooking oil and steam for 20 minutes.

Step 2: the steamed Douchi is rolled with a spoon, and the rolling degree is selected according to the taste.

Step 3: dry pepper and Chinese prickly ash in oil pan over low heat and fry until fragrant.

Step 4: cool and crush.

Step 5: mix the cooked peanuts, soybean flour and sesame, set aside. These are used for aroma, you can choose to add or not.

Step 6: after frying onion, ginger and star anise in oil pan, take out the ingredients. (you can fry with other spices)

Step 7: use the oil that fried scallion and ginger just now, stir fry fragrant Douchi over low heat.

Step 8: roll the dried pepper and Zanthoxylum bungeanum and stir fry until fragrant.

Step 9: add the mixture of peanuts, soybean flour and sesame, stir fry until fragrant.

Step 10: dry chili noodles, stir fry until fragrant, add appropriate amount of sugar, salt and a little soy sauce.

Step 11: add boiling water and bring to a boil.

Step 12: add water and starch to thicken, take off.

Materials required:

Douchi: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Hot pepper noodles: right amount

Peanuts: moderate

Soybean noodles: moderate amount

Sesame: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Sugar: right amount

Salt: right amount

Soy sauce: right amount

Edible oil: right amount

Starch: appropriate amount

Water: moderate

Note: remember to keep the heat low in the process of frying and frying, otherwise the pepper will be bitter and affect the taste.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy