Accessories: one catty of green onions, two taels of fresh ginger, two taels of garlic, one catty of salt, one catty of sugar, two taels of monosodium glutamate (MSG), one catty of dry sauce
Specific method: Wash and deseed the red bell peppers and grate them, and blanch the tomatoes in boiling water and then remove the skin and grate them.
The fresh ginger, garlic, hairy onion and crushed, and then into the sugar, monosodium glutamate, salt, dry sauce stirred in
container sealed, five days can be eaten.
The hot sauce made in this way is not particularly spicy, and flavorful, and can be stored for about half a year (at room temperature), and nutrition is more comprehensive. I make it every year and I really don't get tired of it. It's a great dish for a down-home meal! Give it a try if interested.