Shiitake Mushroom and Beef Sauce

Prepare the ingredients: small chili peppers and beauty peppers, and crush them in a food processor.

Wash the beef and cut it into pieces, then put it in a food processor and grind it into small meat granules.

Blanch the raw peanuts in hot water, then soak them to remove the skins. Chop them into peanut pieces.

Mince the garlic, juice the ginger, and chop the green onions.

Clean the shiitake mushrooms and chop them into small pieces.

Add the star anise to the oil and fry until fragrant, then remove.

Place the bottles in a steamer and steam at high temperature for 20 minutes to sterilize, then let them dry for later use.

Heat the oil until it reaches 70% of its maximum temperature, then sauté the minced garlic until fragrant. Add the chopped green onions and diced beef in turn to stir-fry. Pour in an appropriate amount of high-proof white liquor to remove the raw smell and help preserve it. When the beef releases water, add ginger juice and diced shiitake mushrooms, season with salt, and simmer for 10 minutes. Pour in crushed chili peppers, stir-fry until the red oil emerges, add rock sugar, and cook until the sauce is reduced.

After cooking, the chili sauce should be placed into sterilized glass jars and stored in the refrigerator for preservation and convenient use.