Eight-ingredient spicy sauce: If you don't know, friends might think it's a certain brand of spicy sauce, or just a method for making spicy sauce.Actually, this eight-ingredient spicy sauce is a dish in Shanghai local cuisine. The ingredients used in this dish are relatively similar, all resembling eight ingredients.RiceGenerally, plus the sweet sauce and old vinegar commonly used in local cuisine, if you don't know, let's take a look at the method for making eight-ingredient spicy sauce together.

Method for making eight-ingredient spicy sauce

IngredientsPreparation

PorkLean meat，Chicken，Shrimp，Walnuts，Wood ear mushrooms，Shiitake mushrooms，Dried shiitake mushroomsCookedWhite fruitSweet bean paste, spicyDoubanjiangSauceOld vinegar, cooking oil, cornstarch,GingerSliced, rice wine,Soup stock.

Method steps

1Pork, chicken cut into small pieces, add cornstarch and rice wine, marinate slightly;2 Then separately stir-fry until 80% cooked, dried shiitake mushrooms cut into pieces, shiitake mushrooms and wood ear mushrooms soaked, washed and cut into pieces and stir-fried together;

3 Shrimp marinated, put in the pot and stir-fry until cooked, in the pot heat up a certain amount of oil, add scallions and ginger to fry;

4 Then add sweet bean paste and doubanjiang, stir-fry, then add pork, chicken, shiitake mushrooms, wood ear mushrooms and dried shiitake mushrooms;

5 Then add white fruit and stir-fry, add old vinegar and a certain amount of soup stock, boil and steam for 1 minute;

6 Add a little cornstarch to thicken, add a certain amount of cooked oil, sprinkle with walnuts and cooked shrimp.

Homemade eight-ingredient spicy sauce

Ingredients

Dried shiitake mushrooms

Tofu，Dried shrimp, shrimpBamboo shootsBeef，MeatPeasPeanuts，Sausage，Appropriate amountMethod steps

1 Soak dried shiitake mushrooms in water and cut into pieces, shiitake mushrooms pass water and dry, tofu cut into pieces and blanch;

2 Cut bamboo shoots into pieces, peas remove the outer shell and blanch; peanuts, deep fry and cool;

3 Shrimp, wash and marinate with salt, egg and cornstarch; beef cut into pieces and marinated; sausage cut into pieces;

4 Heat the pot, add a little oil, sauté shiitake mushrooms and sausage, remove and set aside;

5 In the pot, add cold oil, sauté minced garlic, add

Dried tofuand meat, stir until uniform, then add shiitake mushrooms and sausage, stir-fry;6 Add doubanjiang and sweet bean paste,

Chilisauce, add shiitake mushroom water and cook;7 Add shrimp, salt, sugar,

MSGSeasoning, add peanuts and stir-fry.Authentic eight-ingredient spicy sauce

Ingredients

White beans

Dried tofu 100g, shiitake mushrooms 4, shrimp 200g, peanuts 200g,Winter bamboo shoots100g,Radish1, frozen peas 50g, beef rib 200g, cookedPig's belly100g, sweet bean paste 4 tablespoons, doubanjiang 2 tablespoons,SugarAppropriate amount,ButterA little, minced garlic and ginger, oil, cornstarch, salt, egg white appropriate amount.Method steps

1 Cut white tofu, beef rib, cooked pig's belly into small cubes, winter bamboo shoots, shiitake mushrooms, wash and cut into small cubes;

2 Shrimp, wash and marinate with salt, egg white and cornstarch for 10 minutes;3 Put peanuts in cold water to soak and peel, then drain and dry;4 Heat a little oil in the pot, deep-fry peanuts over low heat until golden brown, then remove and drain oil;

5 In the pot, heat up a little oil, sauté ginger and garlic, add doubanjiang and sweet bean paste, then add white wine and beef;

6 Add cooked pig's belly, winter bamboo shoot and white tofu, shiitake mushroom and radish, stir-fry;

7 Add sugar, water, medium

heat, cook for 3 minutes, then add peanuts and stir-fry.

Homemade eight-ingredient spicy sauce

IngredientsShrimp, winter bamboo shootsChicken gizzard

Chicken breast

Beef, white fruit,

Bean sproutsDried scallops，Peas, peanuts,Chili sauce, water, doubanjiang,Soy sauce，Sugar, appropriate amount.Method steps1 Chicken gizzard, wash clean and dry, remove yellow film and white tendons and cut into pieces;2 Bean sprouts, winter bamboo shoots, cut into pieces, peanuts, remove the outer shell, shrimp, chicken, beef, cut into pieces; dried scallops, cut into strips;3 Beef and chicken, cut into pieces and marinate with cornstarch, salt and rice wine;4 Heat oil in the pot, stir-fry beef, chicken and shrimp until color changes, remove and drain oil;

5 White fruit, winter bamboo shoots, peas, blanch in boiling water and drain;

6 In the pot, add a little water, add, put in chicken gizzard and blanch, then add running water to cook;

7 In the pot, heat a little oil, add doubanjiang and chili sauce and stir-fry; add dried scallops, soy sauce and white sugar, stir-fry evenly;

8 Then add a certain amount of water, boil over high heat, add beef and shrimp, when the sauce is thick, add shrimp;

9 Add a little peas and peanuts, sprinkle with peanuts and stir-fry.

5. Blanch and drain green beans, winter shoots, and peas in boiling water;

6. Bring a small amount of water to a boil in a pot, add cooking wine, and blanch the chicken gizzard. After boiling, rinse with hot water;

7. Heat a small amount of oil in a pot, add doubanjiang (fermented broad bean paste) and chili sauce to create red oil, then add dried scallops, soy sauce, and white sugar, and stir until well combined;

8. Add an appropriate amount of water, bring to a boil over high heat, and add diced chicken. Once the sauce has thickened, add shrimp;

9. Add peas and peanuts, stir until well combined, and then remove from heat.