Ingredients

Main ingredients: 700g red pepper, 350g ginger, 240g garlic seeds, auxiliary ingredients, appropriate amount of oil, appropriate amount of salt, appropriate amount of tempeh, appropriate amount of white wine, 1 spoon

Steps

Step 11 of how to make peppers with black bean paste and garlic paste. Wash the red peppers and ginger, peel the garlic seeds, and lay them out in the sun to dry.

Step 22 of how to make peppers with black soy beans, garlic paste, and minced garlic. Cut the ginger into slightly thick shreds and spread them out, dry them slightly with water

Step 33 of how to make minced peppers with black soy sauce and garlic paste. Cut the red peppers into 2 sections and put them in a food processor

Step 44 of how to make minced chili peppers with black soy and garlic paste. Beat into a slightly thick paste

Step 55 of how to make minced chili peppers with soybean and garlic paste. Break the garlic seeds into small pieces

Step 66 of how to make minced chili peppers with black bean paste and garlic paste. Mix the shredded ginger, red pepper and garlic seeds, and add an appropriate amount of salt

Step 77 of how to make minced chili peppers with soy bean paste, garlic paste and garlic paste. Add the steamed tempeh< /p>

Step 88 of how to make minced chili peppers with black soy sauce and garlic paste. Add cooking oil

Step 99 of how to make minced chili peppers with soybean and garlic paste. Add about 1 tablespoon of strong white wine and stir evenly< /p>

Step 1010 of how to make minced peppers with black soy and garlic paste. It is best to put the prepared chopped peppers in an airtight container and refrigerate them for 1 week before eating

Tips

1. When using a food processor to process peppers and garlic seeds, do not stir them for too long and keep slightly larger particles.

2. The prepared chopped chili is best placed in a sealed container and refrigerated for 1 week before consumption.