Materials

500 grams of fine chili powder (the spicier the better), 200 grams of soybean paste, minced ginger, minced garlic, salt, sugar, 500 grams of rice wine (Korean or Japanese sake can also be used), 200 grams of glutinous rice flour

Practice

1, frying pan to the fire, no oil dry pan add minced ginger, minced garlic popping incense. Add soybean paste, rice wine and cook.

2, little by little to the pot to add chili powder, while adding the side of the stir, so that the chili powder and soy sauce fully integrated evenly, and then add salt, sugar.

3, little by little to the pot to add glutinous rice powder, while adding and stirring, until the soup thick, began to bubble, turn off the heat.

4, cool at room temperature, put into a clean and oil-free sealed bottle, leave some empty space in the mouth of the bottle, spray in a small amount of rice wine, cover with a lid, and store at room temperature for 15 days after.