Ingredients: first-class fresh Erjing pepper 10 kg;

Seasoning: 2 kg of Sichuan Salt, Kaempferia Kaempferia Kaempferia 1/2 teaspoons (3ml), star anise powder 1/2 teaspoons (3ml), cinnamon powder 1/2 teaspoons (3ml), fennel powder 1/2 teaspoons, and pepper.

How to make Chili sauce How to make Chili sauce:

1, clean the fresh top-grade two-wattle pepper and dry the water vapor;

2. Remove the pedicle of pepper, chop (or mash), add pepper, kaempferia powder, star anise powder, cinnamon powder and fennel powder and mix well;

3. Prepare a clean pickle jar, spread a layer of watercress, pour a layer of oil, spread another layer of watercress, pour another layer of oil, and repeatedly put all the peppers into the pickle jar to ensure that the watercress is sealed by the oil at last;

4. Finally, add salt, stir well, and seal the mouth of the pickle jar with plastic wrap.

5. Cover the pickle jar, fill the jar with water, and marinate for about 1 week.

6. Pay attention to regularly replenish the water in the jar mouth to ensure that the jar mouth water is clean. The prepared Chili sauce can be eaten directly, dipped, seasoned, stir-fried and so on.

Tips for making Chili sauce:

1, Erjing pepper should be of good quality and fresh, preferably picked on the same day;

2. The time to make fresh pepper bean paste is between the crouching and beginning of autumn, because the Erjing pepper turns red after crouching, and after autumn, the seeds of the Erjing pepper become more and the taste is not good;

3. Pay attention to using fresh rapeseed oil to make Sichuan Chili sauce. If you use other oils, the taste will be different;

4. Finally, the salt is put in order to make the Chili sauce less water. If the salt is put first, the water will come out and affect the quality and taste of the Chili sauce. If the salt is put first, it is best to put the Chili sauce in the sun to dry the water vapor.

5. The washed pepper must be fully dried with water vapor, otherwise it will affect the quality and taste of Chili sauce;

6. The prepared Chili sauce can be eaten immediately, but it tastes better after pickling for a period of time;

7. The prepared Chili sauce can be preserved for a long time, and a clean spoon should be used every time you take food;

8. Seal the jar mouth with plastic wrap to make it more sealed, and at the same time avoid the jar mouth water from entering the pickle jar.

Nutritional effect of Chili sauce: it can be eaten by the general population

1, antipyretic and analgesic: Chili is pungent and warm, which can reduce body temperature through sweating and relieve muscle pain, so it has strong antipyretic and analgesic effects;

2. Prevention of canceration: Capsaicin, the effective component of pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cell tissues and reducing the incidence of cancer cells;

3, increase appetite and help digestion: the strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion;

4, lipid-lowering weight loss: capsaicin contained in pepper can promote the metabolism of fat, prevent the accumulation of fat in the body, and is conducive to lipid-lowering, weight loss and disease prevention.