Don't fry the chili peppers anymore, try this new method, spicy and appetizing, a must-have for cold barbecue in summer

Today I will share with you the home-style version of the garlic chili sauce method, the method is simple, it is the method that I have used at home for many years, I will see it at a glance, novices can also succeed at one time, garlic chili sauce I use at home is the practice of oil, the finished product is more fragrant, and the operation is not bad for a year, in addition to the condiments in the process of making chili sauce, there are no other additives, I make it more assured to eat at home, after the garlic chili sauce is done, the house is full of fragrance, eat a bite, the spicy taste makes your sleeping taste buds wake up, I will make a big pot every time, Share it with your neighbors, everyone thinks it tastes good, and friends who like it can try it!

【Ingredients】Chili, millet spicy, garlic, light soy sauce, oyster sauce, sugar, high liquor;

【Preparation of garlic chili sauce】

1. First prepare the main raw materials for garlic chili sauce, this time I use red line pepper, millet spicy and garlic, the spicy taste of red line pepper is not enough, I added some millet spicy to increase the spiciness, garlic can be put more, the garlic fragrance will be more intense, and the ratio of chili pepper is generally 1:1;

2. Put the garlic in the food processor and stir it into minced garlic at medium speed, it is not recommended to stir the minced garlic too much, I personally prefer to have a grainy feeling, the speed is too fast and the garlic is easy to crush, which affects the taste, and the one without the food processor can be chopped with a knife, but it takes a long time;

3. Cut the prepared red pepper and millet spicy into sections, put them in a blender and stir them into chili flakes, and they don't need to be too broken, pour them into a large basin for later use;

4. After the materials are ready, you need to clean the garlic twice to remove the bitter and astringent taste of the garlic, and the garlic sauce will be more fragrant after cleaning.

5. Heat the pot, add a little more cooking oil, the oil temperature is 5 hot, put in half of the prepared minced garlic, turn on the high heat to fry the water of the minced garlic first, and then turn to low heat to fry the minced garlic until fragrant and yellow.

6. After the minced garlic is fried, add the prepared chili flakes, add all the chili flakes at one time, stir-fry over medium heat, and fry the water in the chili peppers dry;

7. When the water in the chili pepper evaporates and the red oil comes out, and the fragrance of the chili pepper can be clearly smelled, you can add the remaining half of the minced garlic and continue to stir-fry;

6. Stir-fry the water in this part of the minced garlic, start seasoning, an appropriate amount of light soy sauce, oyster sauce, salt, sugar, white sugar can improve freshness, it is not recommended to omit here, stir evenly, taste salty, it is your own taste, you can turn off the heat and get out of the pot;

7. Put the chili sauce in a clean container without raw water, pour some high-concentration liquor on the surface, which is conducive to prolonging the shelf life, and cover the lid and seal it for preservation;

8. The versatile garlic chili sauce is ready, fresh, fragrant and spicy;

Summary of the preparation of garlic chili sauce:

1. The container for garlic chili sauce should be cleaned, and there should be no raw water, and the spoon used when taking it should also be free of raw water;

2. If you want to increase the spiciness, millet spicy is the best choice, and if you can eat spicy, you can add a little more millet spicy;