Super Appetizing Chili Sauce—Minced Meat Chili Sauce

Prepare the necessary ingredients: soybean paste, minced meat, chili, shiitake mushrooms, scallions, ginger, and Sichuan peppercorns.

Chop the chili peppers. (You can also dry and crush the chili peppers; it's best not to use a blender, as that will make them too fine. Having some chunky pieces of chili tastes better.)

Soaked shiitake mushrooms are chopped finely, and ginger and green onions are chopped finely as well, try to chop the ginger and green onions as finely as possible.

Crush the Sichuan peppercorns. (The main reason for crushing the peppercorns is to avoid biting into whole peppercorns while eating. You can crush them directly with a food processor, or you can dry-roast or stir-fry them first and then crush.)

Add oil to the pan, and stir-fry over medium-low to low heat throughout. (The amount of oil is 2-3 times what we usually use for cooking.)

First add the ginger and stir-fry until fragrant. (It’s best to stir-fry the ginger until it’s a bit dry and without moisture, so you won’t bite into ginger pieces when eating)

Pour in the green onions and stir-fry until fragrant. (You can also stir-fry the minced meat first, then add the green onions, depending on personal preference.)

Then add the minced meat and stir-fry until broken up and evenly cooked.

After stir-frying the minced meat until crumbly, add the mushrooms and stir-fry evenly.

Add two drops of soy sauce and half the amount of salt used for stir-frying, and stir evenly. (Soybean paste is already salty, so try not to add too much salt; a little is mainly to enhance the flavor.)

Pour in the chili peppers and stir-fry. If you feel the pan is too dry, you can drizzle a little oil. Do not add water throughout the process.

Stir-fry until the chili starts to release some red oil, so you need to stir-fry a bit longer here.

Add the soybean paste and stir-fry. After adding the soybean paste, it is easy to stick to the pan, so when stir-frying, be sure to lift the spatula from the bottom. You can stir-fry for a while, then turn off the heat for a while, then stir-fry again and turn off the heat again. Stir-fry until the soybean paste and the ingredients in the pan merge into a thick consistency.

Sprinkle in white sesame seeds.

Stir-fry evenly

Pour into a clean container without oil or water and seal for storage.