Beef mushroom sauce with Mexican chili peppers 墨西哥辣椒牛肉酱

It's easier than you thought! Totally worth to spend 30-40mins to make this sauce. It can go with pasta, rice, stir fry vegetables...I do wear gloves and glasses when I wash the chili peppers, just in case.
看着麻烦，但其实做起来很容易的牛肉酱，加入了新鲜的墨西哥辣椒味道浓郁鲜美。可以拌饭，放进汤面里面，炒菜也可以用，万能的牛肉酱啊！国内的朋友们如果没有墨西哥辣椒也可以用四川的辣椒代替，以下步骤里面的中文我会写上中文对应可用的辣椒。洗辣椒时我是带着手套和眼镜的，墨西哥辣椒太生猛了。

Ingredients 食材:
1/4 lb ground beef, 1 habanero pepper, half onion finely chopped, 3 jalapeno red pepper,  5 serrano pepper, 12 crimini whole mushrooms, 4 cloves garlic, half red onion, ginger (thumb size), cooking wine, soy sauce, whole black peppercorn, brown sugar, sesame oil, bay leaf, 2 inch cinnamon, 2 nutmeg, 2 star anise, chicken broth, oyster sauce (safeway, Asian food section), ground Szechuan peppercorn (Penzys Spices store, downtown menlo park), sea salt, cooking wine
150克牛肉糜，2个四川绿色朝天椒，3个四川红色小辣椒，5个四川虎皮椒，12个香菇，半个洋葱切碎，4瓣蒜切碎，大拇指大小的姜1块，酱油，整颗型黑胡椒，砂糖，芝麻油，月桂树叶，6厘米长短桂皮，2个草果，2个八角，鸡汤，蚝油，四川花椒粉，海盐，料酒

Instructions 步骤:
1: Mix ground beef with 3 tbsp cooking wine, 2 tbsp soy sauce, 1 tsp brown sugar and 1/2 tbsp sesame oil. Give it a massage and keep in refrigerator for 3 hours.
1：用3汤匙米酒，2汤匙酱油，1茶匙砂糖和1／2汤匙芝麻油与牛肉糜混合均匀后放入冰箱，腌制3个小时。
2: Take seeds off all the peppers ( wear gloves). Use food processer chop all the peppers,  mushrooms, onion, garlic and ginger, onion and plates them separately. I keep garlic ginger and onion together.
2：将辣椒洗净去除辣椒籽。如果你喜欢辣的话就保留小部分辣椒籽（带手套）。用搅拌机将辣椒，蘑菇，洋葱，蒜和姜分别搅拌成泥后放入盘中待用。

3: Heap 2 tbsp sesame oil on medium-high. Add garlic, ginger and onion then stir for 30 seconds. Add all the chopped peppers and 1/2 cup soy sauce stirring frequently for 2 minutes. (watch out the oil splash)
3：中火加热2汤匙2汤匙芝麻油。加入1／2 杯酱油，姜蒜和洋葱泥翻炒30秒（小心溅油）。

4: In a pot heat 1 tbsp sesame oil. Add ground beef stirring frequently until browned then add chopped mushroom. Reduce the heat to medium and stir for 30 seconds.
4：另起锅，加入1汤匙芝麻油后放入牛肉糜翻炒至牛肉变色。再加入碎蘑菇翻炒均匀后调小火后再翻炒30秒。

5: Transfer all the "STEP 3" food to the pot in "STEP 4". 1/2 cup cooking wine, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp sea salt. Pore in 5-6 cup of chicken broth and stir well. Reduce to low after its boiling.
5：将步骤3中的食材倒入步骤4的锅中。1／2杯料酒，2汤匙蚝油，1汤匙砂糖，1茶匙海盐，5－6杯鸡汤。所有食材混合均匀，烧开后转小火慢煮。

6: Warp up cinnamon, star anise, nutmeg, bay leaf in a cooking bag (see the photo) and leave it in the pot. Use the lid cover 90% of the pot. Cook on low heat until it turns thick. Don't forget stir occasionally to insure food is not stick on the pot. Take out the spice bag and add 1 tsp ground Szechuan mixing well.
6：用纱布包住桂皮，八角，草果，月桂树叶，放入锅中（国内的朋友可以直接购买卤料包）。盖上锅盖，只留一指小缝。小火煮到酱开始变得浓稠，期间要不时搅拌以免粘锅。取出纱布料包后撒入1茶匙四川花椒粉。

Tips 窍门: Ground all the spice and throw in if you don't have any "cooking wrap bag". 如果没有包裹料包的纱布，可用市场上的卤料包，或者将香料磨碎后撒入。