Can't Stand Food Without Spice — Homemade Spicy Mixed Rice Sauce

Ingredient 1: minced meat, salted radish, carrot, dried tofu, shiitake mushrooms, green pepper, lotus root, roasted white sesame seeds

Ingredient 2: chili powder, peanuts, green onions, ginger, garlic cloves.

Seasonings: vegetable oil, star anise, cinnamon, roasted seeds.

Dice the pickled radish, carrot, dried tofu, shiitake mushrooms, green pepper, lotus root, green onion, ginger, and garlic, and set aside.

Clean the peanuts and drain the water for two hours (this way, the fried peanuts will not be hard).

Pour an appropriate amount of vegetable oil into the wok, and when the oil is 70% hot, add the peanuts to fry.

After the peanuts are fried, take them out, then use the oil used to fry the peanuts to briefly fry the carrots, dried tofu, shiitake mushrooms, and lotus root to reduce the moisture in the vegetables. Once fried, take them out and set aside.

Pour vegetable oil back into the wok, and add green onions and ginger to fry until fragrant.

Add an appropriate amount of chili powder and stir-fry over low heat (those who like it spicy can add more chili powder).

Keep stirring with a spatula to prevent the pot from burning.

After stir-frying to release the fragrance of the peppers, add the minced meat, star anise, cinnamon, and fried nuts. Stir-fry evenly, then simmer on low heat for 30 minutes, stirring constantly during this time.

Add the chopped pickles and continue stir-frying for 10 minutes.

Add all the ingredients except for the white sesame and garlic, stir-fry evenly, and simmer on low heat for 10 minutes.

Remember to control the amount of oil and keep it level with the ingredients.

Add white sesame seeds and minced garlic before removing from the pot, and mix evenly.

Finished product.