Chopped Chili and Garlic Sauce (Duo Jiao Suan Rong La Jiang)
下饭炒菜神酱超级香的剁椒蒜蓉辣椒酱 · hunan cuisine · Hunan
The recipe came about by accident: the author meant to buy just two red chilies but came home with a whole jin (500 g), and rather than waste them, turned the lot into chili sauce. Because the sauce cooks over low heat nearly the whole time, the individual steps take a bit longer than you might expect.
Roy DelgadoWeekend backyard smoker guy from San Antonio. Brisket is my love language. Still chasing that perfect bark and happy to share my failures too.Nutrition & allergens
Contains:SoyWheat
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
- 1
Step 1
Prepare the garlic and ginger. The author used the garlic unpeeled-wash free, i.e., without washing it.
✅ Done when: Garlic and ginger are on hand and ready to process.
- 2
Step 2
Wash the chilies clean and remove the stems.
✅ Done when: Chilies are clean with all stems removed.
- 3
Step 3
Pulse or mince the ginger and garlic until finely broken down.
✅ Done when: Ginger and garlic are finely minced with no large chunks.
- 4
Step 4
Pulse or mince the chilies as well.
✅ Done when: Chilies are finely chopped to a uniform mince.
Pour oil into a cold pan, then add the minced garlic. Use enough oil to cover the garlic.
✅ Done when: Minced garlic is fully submerged in oil in the pan.
Over medium-low heat, stir-fry the garlic for about 5 minutes.
✅ Done when: The garlic has cooked about 5 minutes and is fragrant.
Add the chopped chilies and stir-fry for 3 minutes.
✅ Done when: The chilies have cooked with the garlic for 3 minutes.
Add the sugar, light soy sauce, and salt, then stir-fry for about 5 more minutes.
✅ Done when: The seasonings are fully incorporated after about 5 minutes of stirring.
Keep stirring constantly throughout the cooking.
✅ Done when: The mixture is stirring continuously with nothing sticking to the pan.
- 10
Step 10
The sauce is done.
✅ Done when: The sauce looks fully cooked and glossy, ready to come off the heat.
Let the sauce cool, then transfer it to jars. In Guangdong's consistently warm weather, the author stores it directly in the refrigerator.
✅ Done when: The sauce has cooled to room temperature and is packed in jars for refrigerated storage.