How to Make Lao Gan Ma sauce

• Begin by preparing the dried chili peppers. Remove the stems and roughly chop them into smaller pieces. You can adjust the spiciness of the sauce by removing the seeds if desired.
• Heat a pan over medium heat and add the vegetable oil. Once the oil is hot, add the chopped chili peppers and stir-fry them for about 5 minutes until they become fragrant and slightly darkened in color.
• Reduce the heat to low and add the garlic cloves, soy sauce, vinegar, sugar, and salt to the pan. Stir everything together to combine.
• Allow the mixture to simmer on low heat for another 5 minutes, stirring occasionally. The flavors will meld together, and the sauce will become thicker.
• Remove the pan from the heat and let the sauce cool down for a few minutes.
• Transfer the mixture to a blender or food processor and blend until you achieve a smooth consistency. If you prefer a chunkier sauce, blend it for a shorter time.
• Once blended, taste the sauce and adjust the seasoning if necessary. You can add more salt, sugar, or vinegar to achieve the desired balance of flavors.
• Allow the Lao Gan Ma sauce to cool completely before storing it in a clean, airtight jar or container. It can be refrigerated for several weeks.

Lao Gan Ma sauce is incredibly versatile and can be served with various dishes. It can be used as a condiment or dipping sauce for dumplings, noodles, stir-fried vegetables, rice dishes, or even as a flavor enhancer for soups and stews.

Lao Gan Ma sauce, also known as “Old Godmother” sauce, is a popular hot sauce from China. It is known for its rich, spicy flavor and versatility in enhancing a wide range of dishes. The combination of chili peppers, garlic, and other seasonings creates a bold and complex taste that adds a fiery kick to any meal.

Facts about the sauce:

1. Lao Gan Ma sauce was first created by a woman named Tao Huabi in Guizhou, China, in the late 1990s.
2. The sauce gained widespread popularity both within China and internationally for its unique taste and distinct packaging featuring a portrait of Tao Huabi.
3. Lao Gan Ma sauce is often referred to as “Chinese chili oil” due to its use of chili peppers and oil as primary ingredients.
4. The sauce has become a staple in many Chinese households and is a common sight in Asian supermarkets worldwide.
5. Lao Gan Ma has expanded its product line to include various flavors and styles, including chili crisp, black bean sauce, and fermented bean curd sauce.