Sốt kho đa năng
Serves 1
Directions
- 1Render 100g diced pork fat in a pan to extract the fat.
- 2Render 100g diced pork fat in a pan to extract the fat.
- 3Render 100g diced pork fat in a pan to extract the fat.
- 4Add 50g minced purple onion, 10 green chili peppers, 5 red chili peppers, and 10g black peppercorns.
- 5Add 50g minced purple onion, 10 green chili peppers, 5 red chili peppers, and 10g black peppercorns.
- 6Add 50g minced purple onion, 10 green chili peppers, 5 red chili peppers, and 10g black peppercorns.
- 7Sauté until fragrant.
- 8Sauté until fragrant.
- 9Sauté until fragrant.
- 10Add 300g fish sauce, 50g water, 30g seasoning, 200g sugar, 20g monosodium glutamate, and 100g chili sauce.
- 11Add 300g fish sauce, 50g water, 30g seasoning, 200g sugar, 20g monosodium glutamate, and 100g chili sauce.
- 12Add 300g fish sauce, 50g water, 30g seasoning, 200g sugar, 20g monosodium glutamate, and 100g chili sauce.
- 13Simmer until the spices are dissolved.
- 14Simmer until the spices are dissolved.
- 15Simmer until the spices are dissolved.
- 16Add 40g annatto oil, mix well, and the multipurpose braising sauce is ready.
- 17Add 40g annatto oil, mix well, and the multipurpose braising sauce is ready.
- 18Add 40g annatto oil, mix well, and the multipurpose braising sauce is ready.
- 19Pour the sauce into a jar, seal tightly, and store in the refrigerator for later use.
- 20Pour the sauce into a jar, seal tightly, and store in the refrigerator for later use.
- 21Pour the sauce into a jar, seal tightly, and store in the refrigerator for later use.
Ingredients
- 100 g Mỡ heo
- 100 g Mỡ heo
- 100 g Mỡ heo
- 50 g Hành tím băm
- 50 g Hành tím băm
- 50 g Hành tím băm
- 10 quả Ớt xiêm xanh
- 10 quả Ớt xiêm xanh
- 10 quả Ớt xiêm xanh
- 5 trái Ớt hiểm đỏ
- 5 trái Ớt hiểm đỏ
- 5 trái Ớt hiểm đỏ
- 10 g Tiêu đen hạt
- 10 g Tiêu đen hạt
- 10 g Tiêu đen hạt
- 300 g Nước mắm
- 300 g Nước mắm
- 300 g Nước mắm
- 50 g Nước lọc
- 50 g Nước lọc
- 50 g Nước lọc
- 30 g Hạt nêm
- 30 g Hạt nêm
- 30 g Hạt nêm
- 200 g Đường cát
- 200 g Đường cát
- 200 g Đường cát
- 20 g Bột ngọt
- 20 g Bột ngọt
- 20 g Bột ngọt
- 100 g Tương ớt
- 100 g Tương ớt
- 100 g Tương ớt
- 40 g Dầu màu điều
- 40 g Dầu màu điều
- 40 g Dầu màu điều
Equipment
panjar
Tips
- The sauce can be kept in the fridge for up to 30 days.