How to make hot pot shacha sauce

Shacha sauce is a perfect match for southerners when eating hot pot. Shacha sauce is mainly a kind of condiment that is prepared by yourself. It can be used as a dipping sauce and tastes very good. Many people do not know how to make shacha sauce. In fact, the method of making authentic and delicious shacha sauce is not complicated. You just need to prepare a variety of ingredients and match them together to better bring out the flavor of each ingredient. So, how do you make hot pot shacha sauce?

Shacha sauce is paired with other ingredients to make its flavor more unique. Ingredients: 2 tablespoons (30g) shacha sauce, 1 tablespoon (15g) chili sauce, 2 teaspoons (10g) white sugar, 2 teaspoons (10g) minced garlic, 1 teaspoon (5g) minced ginger, 1 teaspoon (5g) chopped coriander, 1 teaspoon (5g) chopped green onion, 2 teaspoons (10g) chopped peanuts, 2 teaspoons (10ml) light soy sauce, 2 tablespoons (30ml) water. Fujian shacha sauce is made with a large dose of fried peanut powder and an appropriate amount of fried boneless dried flounder and dried shrimp, stir-fried with minced garlic, chopped coriander, chili powder, mustard powder, five-spice powder, sand ginger powder, coriander powder, and fragrant wood powder in vegetable oil. Add white sugar and fine salt and stir-fry over low heat for half an hour. When there are no bubbles in the pot, remove from the heat and let it cool naturally before putting it into a jar. It can be stored for 1 to 2 years without deteriorating. Fujian Shacha sauce has a naturally strong flavor and is used to cook seafood dishes such as stir-frying, steaming, etc., with a fresh and mellow taste.

Chaozhou shacha sauce is made by diluting fried peanuts with cooked peanut oil, peanut butter and sesame paste, then adding stir-fried garlic paste, chopped onion, shrimp paste, bean paste, chili powder, five-spice powder, rue powder, cardamom powder, turmeric powder, chopped shallots, coriander seeds, mustard powder, chopped dried shrimp, bay leaves, cloves, lemongrass and other spices, and seasoned with sugar, light soy sauce, coconut milk, salt, MSG, and chili oil. Stir-fry over low heat, take out, cool and pour into a clean jar and use as needed. The aroma of Chaozhou shacha sauce is stronger than that of Fujian shacha sauce, and it can be used to make many dishes prepared by stir-frying, braising, steaming, etc.

Shacha sauce can be eaten directly as a dip with meals, or it can be used to create a unique complex flavor for cooking dishes such as shacha beef tenderloin and shacha duck breast. It can also be used to prepare the trendy Hong Kong-style "Saka Sauce" to cook famous Hong Kong dishes such as Saka Beef Brisket Pot and Saka Sauteed Prawns. It is suitable for cooking methods such as roasting, braising, simmering, shabu-shabu and blanching.

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