首先我们准备辅料洋葱**斤，食材的处理呢，咱们只用将它去掉头尾，然后改刀切成小一点的小块，这一步非常关键，分成小块以后，这个外皮就很容易扒掉了，剩下的洋葱咱们用同样的方法，全部改刀给它切成小块，还有一点需要大家注意，咱们第一次做这个洋葱的时候，一定要戴上防护眼罩，我怕你手适应的眼睛受不了，因为切这么多洋葱是非常的刺眼睛的，在这里啊，我想偷偷问一下大家，你们觉得红洋葱好还是白洋葱好呢，有知道的小伙伴，可以打在评论区告诉大家，满满的一大筐，接下来咱们准备一个料理机，将洋葱块倒入料理机，盖上机盖，咱们将其粉碎，注意这步咱们不用打的太碎，像现在这个状态就刚刚好，打碎以后咱们装入盘中备用，剩下的我们也做相同处理，处理完洋葱碎，咱们再准备蒜泥**斤，同样的将其粉碎，打成像这样颗粒均匀的碎粒即可，接下来咱们准备生姜**斤，注意蒜和姜的比例为1:1，**斤的蒜米咱们就准备**斤的生姜，同样的将其粉碎，碎好的生姜，咱们和蒜米放在一起备用即可，注意生姜碎啊，咱们尽可能打的碎一些，以免影响我们最后出餐的口感，准备好以上这三种辅料，接下来咱们开始熬酱，酱料呢咱们一次性多做一些，放入冰箱冷藏保存，可以用一个月，下面咱们起锅烧油，锅中倒入食用油6斤，开火之前呀，咱们下入生姜碎，冷油起锅，炸至可以更好的激发出它的，香味然后咱们开中小火慢慢熬制，先将生姜熬干熬香，此时我们一定要注意观察锅中的油面，呈现出大量的气泡，当气泡开始由大变小，油多变少，像现在这个状态，说明生姜的水分已经开始慢慢变干，这个时候咱们即可下入蒜米，下入蒜米之后，咱们继续保持中小火，但是一定要记住加快搅拌的速度，因为蒜米很容易粘锅糊底，保持中小火，这个熬制过程大约需要5分钟左右，将锅中的蒜米开始炸至微微泛黄，这个时候咱们下入郫县豆瓣酱***克，然后快速的用勺子将它翻拌均匀，防止其粘锅糊底，这个时候我们可以观察看到，油面快速的开始变红，豆瓣酱搅拌均匀后，咱们下入蚝油***克，继续将它搅拌均匀，拌匀以后，咱们即可下入我们准备好的洋葱碎，继续保持中小火，咱们慢慢熬制，这次的熬制时间较长，大约需要**分钟左右，当洋葱碎搅拌均匀后，咱们开最小火慢慢熬煮，这样才可以使它酱香味完全激发出来，熬制大约15分钟时，咱们下入花椒粉**克，孜然粉**克，再次将其搅拌均匀，慢慢熬煮，孜然粉花椒粉咱们搅拌均匀后，开始调味，加入白糖***克，加了鸡精***克，再次搅拌均匀，其他调味料什么都不要再放了，直到熬制满20分钟后，咱们即可关火，最后咱们出锅装盘，这个酱香饼专用酱咱们就已经熬好了，刚熬好的酱料不够粘稠，咱们不要着急，让它自然发酵一晚上，第二天这个酱料就可以开始使用，了，这就是酱香饼专用酱的详细制作教程，

这就是酱香饼专用酱的详细制作教程

First we prepare the excipient onion 12.5 kg

What about the handling of the ingredients?

We just have to remove the head and tail.

Then cut the knife into smaller pieces

It's a critical step.

After breaking into small pieces

This outer skin is easy to peel off.

We use the same method for the remaining onions.

Cut it all into small pieces

There's one more thing I want you to notice.

When we first made this onion

Be sure to wear a protective blindfold

I'm afraid your hands can't stand it.

Because cutting so many onions is very stinging to the eyes.

Here it is.

I want to ask you in secret

Do you think red onions are better or white onions?

Have a friend who knows

You can tell everyone in the comment area.

A full basket

Next, let's prepare a cooking machine

Pour the onion chunks into the blender

Close the hood

Let's crush it.

Be careful, we don't have to break this step too much.

The current state is just right.

After it is broken, we will put it on a plate for later use.

We will do the same for the rest.

Finished processing chopped onions

Let's prepare another 0.6 kg of garlic paste.

Smash it again

Beat it into uniform particles like this.

Next, we prepare 0.6 kg of ginger.

Note that the ratio of garlic to ginger is 1:1.

0.6 kg of garlic rice, we will prepare 0.6 kg of ginger.

Smash it again

Crushed ginger

Let's put it together with the garlic and set it aside.

Pay attention to the chopped ginger.

Let's break it as much as possible

So as not to affect the taste of our last meal

Prepare the above three excipients

Next, let's start boiling the sauce

What about the sauce? Let's make more at once.

Put it in the refrigerator and keep it refrigerated.

It can be used for a month.

Let's start a pot and burn oil

Pour 3 kg of cooking oil into a pan

Before firing

Let's add ground ginger

Cold oil pan

Fried until it can stimulate it better

Fragrance, and then we turn on medium-low heat and slowly boil it.

Boil the ginger first

At this time, we must pay attention to the oil level in the pot

Shows a lot of bubbles

When the bubbles start to grow from large to small

More oil less oil

Like this state

It means that the moisture in the ginger has begun to dry slowly

At this time we can add garlic

After adding the garlic

Let's continue to maintain a medium-small fire

But be sure to remember to speed up the mixing.

Because garlic rice easily sticks to the bottom of the pan

Keep the fire medium and low

The boiling process takes about 5 minutes.

Start frying the garlic in the pan until slightly browned

At this time, let's put down 2,800 grams of Pixian bean paste.

Then quickly fold it evenly with a spoon.

Prevent it from sticking to the bottom of the pan

At this point we can observe

The oil level quickly starts to turn red

After stirring the bean paste evenly

Let's add 1,400 grams of oyster sauce

Keep stirring it well

After mixing well

We can pour in the chopped onions we have prepared

Keep it low to medium.

Let's cook it slowly

The cooking time this time is longer.

It takes about 20 minutes.

When the chopped onion is stirred well

Let's cook slowly on minimum heat

In this way, the sauce flavor can be fully aroused

After cooking for about 15 minutes

Let's add 50 grams of pepper powder

Cumin powder 100g

Stir it well again

Cook slowly

Cumin powder, pepper powder, let's stir well

Start seasoning

Add 250 grams of sugar

300 grams of chicken essence was added.

Stir well again

Don't put any more seasonings.

After 20 minutes of boiling

We can turn off the fire

Finally, let's put it on a plate

We have already cooked this sauce-flavored pancake special sauce.

The freshly boiled sauce is not sticky enough

Let's not worry.

Let it ferment naturally overnight

The sauce can be used the next day.

Now.

This is the detailed tutorial for making sauce-flavored pancake special sauce.