2. How to make and preserve the homemade Chili sauce (in practice, it is kept in an anhydrous and oil-free state, and it can be well preserved for a period of time after high-temperature disinfection with enough salt and high-alcohol liquor): choose half a catty of green and red peppers, remove the pedicels, wash and dry the water vapor. Clean the chopping board of the kitchen knife and dry the water.
3. Chop 500 grams of fresh green and red peppers and 150 grams of garlic cloves (remember to wear gloves and be tough), add 50 grams of salt and an appropriate amount of high-alcohol liquor, mix well, and marinate for 20 minutes to taste the water.
4. Pour the materials into a pot that has been cleaned and dried, and simmer slowly until the water is slightly dry. Pour in an appropriate amount of cooking oil without Chili sauce, and continue to cook until it boils and thickens, stirring from time to time to prevent the pot from being burnt. Cook it and let it cool.
5. Wash and dry the sealed glass bottle, and pour in high-alcohol liquor for rotary disinfection, pour out the liquor, and dry the glass bottle with a disinfected towel. Chill the Chili sauce, put it in a glass bottle, and seal it in the refrigerator. Eat with a clean spoon.
6. Precautions: The salt is not limited to 50 grams, but more salt can be added to extend the preservation time.