Anyone can make chili sauce, and finally add this step, and the chili sauce made is better than that of Lao Gan Ma

Ingredients: 1 kg of fresh red pepper, 200 grams of garlic, a piece of ginger, 50 grams of cooking oil, a spoonful of salt, a tablespoon of soybean paste, an appropriate amount of sugar, 20 grams of vinegar

• Step 1: Remove the dried chili peppers, cut them into large pieces, put them in a meat grinder, add a spoonful of salt, and beat them into chili flakes.

Step 2: Put a piece of ginger and a head of garlic in a meat grinder and beat them into pieces.

Step 3: Cook the wok dry, add cooking oil, pour in the minced ginger in the hot oil, and stir-fry until fragrant.

Step 4: Stir-fry the minced ginger until fragrant, then pour in the soybean paste, stir-fry over low heat until the sauce is thick.

Step 5: Pour the chili flakes into the pan, stir-fry over low heat, add a spoonful of sugar, and stir-fry until the sugar melts.

Step 6: Stir-fry until the chili flakes are soft and rotten, then pour the minced garlic into the pan, stir-fry over low heat and turn off the heat.

Step 7: Pour in an appropriate amount of white vinegar and stir well.

Step 8: After the fried chili sauce is cooled, it is bottled and refrigerated in the refrigerator.

Tips:

(1) At the end, add an appropriate amount of white vinegar to the chili sauce, which is the finishing touch of this dish, so that it tastes better.

(2) Finally, when bottling the chili sauce, it must be thoroughly cooled before putting it in the refrigerator, otherwise it will be easy to deteriorate.