When I saw Lao Gan Ma's chili sauce, I firmly believed that everyone was familiar with it. It was a small dish for many of our friends. Some people even took it with them when they traveled abroad to study. It can be said that it is the best travel and stone pot rice lovers. But some smart pot friends will also think about making Laoganma chili sauce by themselves. What raw materials should be prepared in advance if they make it by themselves? How else can we make delicious Laoganma chili sauce?
 1 Stir in a small amount of vegetable oil and steam for 20 minutes.
 2 Steamed lobster sauce is rolled with a spoon, and the rolling level is selected according to the favorite taste.
 3 pots of dried chili and pepper under Chinese fire, fried until fragrant.
 4 Cool and grind.
 5 Mix cooked crushed peanuts, cooked soybean flour and cooked sesame seeds, and reserve. These kinds are used to produce fragrance, and can be added or not selected.
 6. Stir fry shallots, ginger slices and star anise in a wok, and then pick up the raw materials needlessly. (Other spices can be fried together)
 7 Use the oil of just fried ginger and garlic to stir fry the fragrant fermented soya beans gently.
 8. Roll the dried chilli and pepper, and stir fry them until they are fragrant.
 9 Add the compounds of peanut kernels, soybean noodles and white sesame seeds to stir fry the flavor.
 10 dry chili powder, stir fry until fragrant, add appropriate white granulated sugar, salt, and a little soy sauce.
 11 Add proper boiling water and boil.
 Add water and starch to thicken the sauce. Remove from the pot.
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 During the whole process of frying pepper and processing, remember to keep the fire low, otherwise the fried pepper will have a bitter taste and affect the taste. The most effective way to reduce chest