How to make the sauce for skewers

There is a kind of snack that is very popular with everyone, especially men who like to drink beer. They will have a glass of wine and a few skewers of fried meat. This way of eating is very enjoyable. Fried meat skewers are cooked in different ways in many regions, and some need to be eaten with sauce. There are many types of sauces, including spicy and spiced. So what is the method of making the sauce for fried meat skewers? Generally speaking, you can just add sesame seeds, spices, chili powder, etc. and mix them together.

Sesame seeds, spices, skewers, pepper, chili powder, pepper salt, cumin and mix with oil.

Spicy sauce for skewers:

1. Ingredients: 500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili sauce, 100 grams of garlic kernels, 30 grams of pepper powder, 80 grams of MSG, 10 grams of Super Umami King, 100 grams of chicken essence, 20 grams of sugar, and 20 grams of fine salt.

2. First, chop the pickled peppers into small pieces, and peel and mash the garlic cloves.

3. Use a porcelain container to put sesame paste, peanut butter, chili sauce, garlic kernels, pepper powder, super umami king, chicken essence, sugar, salt, etc. into it and mix well.

4. Heat the vegetable oil until 80% cooked, add finely chopped pickled pepper and fry until fragrant. Then pour it into the prepared ingredients in the porcelain bowl, cover it, let it cool down and taste it again. If it is too salty, add some sugar and MSG. If it is too bland, add some salt to make the hot sauce for fried meat skewers.

Sweet sauce for skewers:

Ingredients: 1/2 bowl of soy sauce, 1/2 bowl of sugar (or honey), 1 teaspoon of sesame oil, 1/2 teaspoon of oyster sauce, 3 tablespoons of rice wine, 1/2 cup of water, 1 tablespoon of five-spice powder, 1 tablespoon of minced garlic, a little red pigment (optional), 2-3 stalks of green onion, a few slices of ginger (flattened)

Method: Mix all the ingredients and it will be the sweet sauce for frying skewers.

How to make fried chili sauce: Put 150 grams of red pepper in a blender and mince it. Add it to 100 grams of salad oil that has been heated to 50% and stir-fry over medium heat for 4 minutes until it is fragrant and the color turns brown-red. It can be used as a condiment or as a dip, or for seasoning cold dishes, or for coloring and flavoring hot dishes, such as "Spicy Pork Steak": take 200 grams of clean pork steak, coat it with breadcrumbs, fry it in 50% hot oil over medium heat for 5 minutes, cut into 4 cm long segments, and pour a sauce made of 25 grams of chili sauce fried in oil, 8 grams of salt, 3 grams of chicken essence, and 15 grams of Maggi fresh soy sauce on it.

How to make pickled pepper rice: Take 200 grams of red peppers, cut into rice-size pieces, add 15 grams of salt and 10 grams of vinegar and soak for 24 hours. Pickled pepper rice has a wide range of uses and can be used in both hot and cold dishes, such as "Pickled pepper rice fried silverfish": take 100 grams of pickled pepper rice and 150 grams of silverfish, mix together, add 2 eggs, 15 grams of water starch, mix well, add 5 grams of salt, 3 grams of chicken essence, 2 grams of pepper powder, and 10 grams of cooking wine, put into 50% hot oil and fry on medium heat for 8 minutes into a pancake shape, until both sides are cooked.

Preparation method of compound flavor chili sauce: take 50 grams of wild pepper rice, 50 grams of pickled chili rice, 50 grams of Pixian bean paste, 20 grams of perfumed fish, 50 grams of dried chili rice, and 15 grams of ginger rice, put them into 100 grams of salad oil heated to 50%, and stir-fry on low heat for 10 minutes until fragrant. You can add garlic sprouts, onions, and minced meat to make a sauce, or make it as a soup for "perfume fish", or as a seasoning for boiled and cooked dishes. It is mostly used in dishes with a stronger spicy flavor, such as "spicy braised fish": cut 750 grams of clean herring into pieces weighing about 10 grams, add 5 grams of salt, 10 grams of cooking wine, and 3 grams of MSG and marinate for 5 minutes, add 200 grams of oil that is 50% hot, fry on medium-low heat for 5 minutes until one side turns yellow, add 30 grams of compound chili sauce, stir-fry on medium heat for 2 minutes, add 750 grams of water, bring to a boil on low heat, remove debris, and collect the sauce on medium heat.