How to make Sichuan green pepper sauce

There are many varieties of sauces, and the flavors are very unique. In life, we often see many restaurants serving various sauces, and different staple foods are paired with different sauces. Once the sauce is gone, the dish will feel tasteless. When it comes to green pepper sauce, many people think of Sichuan first. The green pepper sauce made there is delicious and fragrant. So how to make Sichuan green pepper sauce?

1. How to make chili sauce: Wash the ripe red peppers with clean water and dry them, then chop them into small pieces on a clean and oil-free chopping board. The finer the better. After chopping the chili pepper into small pieces, put the chili pepper powder into a large bowl and add the ingredients according to the proportions of 0.5 kg of chili pepper, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua wine. Chop the garlic, put it together with minced chili, salt and Sanhua wine and mix well. Place it in the sun for 1-2 days to allow it to naturally become a sauce, then put it into a clean wide-mouthed glass bottle. Add a small amount of Sanhua wine on the sauce and cover the bottle tightly. In sunny weather, you can open the bottle lid and expose it to the sun. Do not stir it to avoid causing the taste to become acidic. Usually, place the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality chili sauce.

2. Make fermented black bean koji: Mix the fermented black bean that has no obvious moisture after blanching and that can be seen with white marks when pinched off with fingers with 0.03% Cuiwei sauce koji by weight and 20% standard flour. Mix thoroughly and put it into a bamboo plate in the koji room with a thickness of 2 to 3 cm. Maintain the room temperature at 28 to 30°C. When the temperature rises to 36°C, turn the koji over once, break up the caked koji pieces, and spread them out again. In the future, the product temperature should not exceed 30℃. The position of the koji plate can be interchanged up and down and left and right to adjust the temperature. The koji for bean paste can be made in 2 to 3 days.

3. Fermentation of bean paste koji: prepare fermentation brine at the ratio of 10 kg of water and 2.5 kg of salt for every 10 kg of bean paste koji. First boil the brine, then put in a cloth bag containing a small amount of prickly ash, pepper, star anise, dried garlic, fennel, cinnamon, tangerine peel and other spices and boil. After 3 to 5 minutes, take out the cloth bag, pour the boiled solution into a jar or barrel prepared with melted brine, pour the bean paste koji into the fermentation jar or barrel and let it ferment. After the sauce and koji are put into the tank, the temperature will quickly rise to about 40℃. At this time, you should use your hands to stir the bean paste on the surface and the bottom of the jar evenly every 2 hours or so. After it has been naturally exposed to the sun and fermented for 1 day, you can change to stirring the paste 2 to 3 times a week. When lifting the sauce, the sun-dried, drier, darker-colored mash should be concentrated, and then pressed down hard into the mash to ferment deep inside. The color of the sauce will gradually turn reddish brown as the fermentation time increases. After 2 to 3 months of sun exposure and night dew, it becomes sweet bean paste.

Add salt at a ratio of 18% of the weight of the pepper, mix and crush, put it in a fermentation tank (or pool) along with the juice, and sprinkle 10% of salt on the surface of the tank. Then cover it with polyethylene film, add salt to prevent the juice from leaking, and seal it for anaerobic fermentation for 3 months to become mature chili sauce. 5. Finished spicy bean paste: Add 10 kg of cooked chili sauce and 0.2 kg of rice wine to 10 kg of fermented sweet bean paste, mix well, put into a sterilized and cooled disinfected bottle, fill to a height of 3 to 5 cm from the bottle mouth, then inject refined vegetable oil to 2 to 3 cm from the bottle mouth, then vent, cover and tighten (put a layer of wax cardboard inside the cover to prevent the cover oil from seeping out), inspect, label and pack to get the finished product. Step 1: Prepare the ingredients: 2 tablespoons of tomato sauce, 8 cloves of garlic, and a small piece of ginger, chopped into small pieces. If you don’t like eating minced ginger and garlic, you can cut them into slices, and then pick them out and throw them away after the sauce is cooked. Step 2: Prepare the main ingredients, black bean paste, chopped dried chili peppers, and minced lean meat. I roughly estimated the ratio and it's about 1:1:1.2. It can be whatever you want, as long as it's about right. If you can't eat spicy food, I recommend using the dried red chili peppers used to make Korean kimchi. In my eyes, as a spicy food lover, these chili peppers have no spicy taste at all. As for minced meat, it is recommended to use lean minced meat (I used minced turkey, which is very lean and has almost no fat). One reason is that it is healthier, and the other is that it prevents the fat from releasing oil during frying, which will form white solidified oil after cooling.

Step 3: Heat the oil in the pan. Add more oil, about 3-4 times the amount you normally use for cooking. First pour in the minced meat and stir-fry until it turns white, then add cooking wine and dark soy sauce and continue stir-frying. When the water is almost dry, pour in the fermented black beans and chopped chili peppers, stir-fry for a while, add chopped ginger and garlic, tomato sauce, and a little sugar, turn to a lower heat, and stir-fry continuously until there is no water in the pan. Sprinkle a little sesame oil and serve. After cooling, store in bottles. Note: Use dark soy sauce to color the minced meat. Also, the fermented black beans are already quite salty, so no salt is added.