Chinese garlic sauce is really an all-purpose sauce. Many tutorials on the Internet do not write about the tips in the production process. I have written them in detail here, and the method is different from others. Friends who like to eat garlic sauce can save it and try it. It is easy to make and low cost.

What is Chinese Garlic Sauce

Garlic sauce (garlic chili sauce) is a condiment. The main ingredients are chili, garlic, sugar, etc., and the auxiliary ingredients are oyster sauce, soy sauce, water, etc. Garlic sauce is spicy and can be added to a variety of dishes.

Chinese Garlic Sauce Recipe

Ingredients:

Garlic	30 cloves
Salt	1 teaspoon
White sugar	2 teaspoons
Chicken juice	1 tablespoons
Soy sauce	1 tablespoons
Oyster sauce	1 tablespoons
Winter vegetables/dried radish	3 tablespoons
Cooked sesame	2 teaspoons
Chili pepper	2 tablespoons

Tips & Variations

1. Many tutorials on the Internet say to leave half of the minced garlic raw, and after the other half is fried, pour in the oil and stir it again to enhance the fragrance. Personally, I don’t like to eat undercooked garlic, so I fry all the minced garlic at one time. (The key point is that the raw garlic tastes great).

2. In addition, the tutorials say that after frying the garlic, wait until it cools thoroughly before pouring in the seasoning and stirring, otherwise it will be bitter. I poured the seasonings down before turning off the fire. I have never tried the bitterness, and the seasonings need to have a high temperature to melt quickly and fully integrate with the minced garlic. Maybe the taste and practice are based on personal feelings.

How to make Chinese Garlic Sauce

1. Prepare the accessories: chop the chili pepper, chop the winter vegetables or dried radish, salt, white sugar, chicken juice, soy sauce, oil consumption, stir well, set aside.

2. Choose a full head of garlic and slap it open with the back of a knife.

3. Soak the garlic in warm water and peel it while soaking.

4. The garlic soaked in warm water is easy to peel, and the fingers will not be spicy after peeling.

5. Mince the garlic with a garlic mixer or knife.

6. Soak the mashed garlic in cold boiled water for ten minutes.
(this step is very important, the mashed garlic that has been soaked in water will not become bitter, black and will not foam when it is fried).

7. Drain the soaked garlic paste with a fine sieve, squeeze as much water as possible, so that the oil will not burst.

8. After the pan is hot, add oil, the amount of oil should be just enough to soak the garlic paste (you can a little more).

9. After the oil is about 60-70% hot, turn off the heat and quickly stir fry the minced garlic. During the frying period, keep stirring so that it will not stick to the pan.

10. Stir fry the garlic until golden brown and half cooked, then pour in the chili and continue to stir fry.

11. Stir fry until the peppers look close to golden brown and it is almost ready to turn off the heat.

12. Pour over the winter vegetables or dried radish before turning off the heat (improves the crispness of the garlic sauce).

13. Then pour in the cooked sesame seeds and stir fry quickly (to increase the aroma and chewiness), then turn off the heat.

14. After turning off the heat, pour in the seasonings prepared earlier and stir well to serve.

15. The container should be wiped dry before refilling. It is best to seal it with a lid. The fried garlic sauce is sealed with oil and can be stored for about a week.

16. After frying the minced garlic, it smells like garlic from the kitchen to the whole house.
The prepared garlic sauce can be mixed with noodles , dumplings , stir-fried vegetables, grilled oysters, or add soy sauce as a dipping sauce for hot pot, or even eat directly with rice eat a bowl of rice.

17. I made this garlic sauce a few times before, and a few friends like it very much. I bought a few bottles and packed them as gifts.

18. Garlic and oysters are perfect.