How to make Hunan chopped pepper sauce, which is spicy and appetizing, and can be eaten in the refrigerator for a week? I wrote a cookbook, made a fish head with chopped peppers and pickled a can of chopped peppers. I'm busy writing a manuscript, and I happen to have an existing chopped pepper to use. I made chopped peppers and dried them. I haven't cooked a normal meal for my family for too long. On this day, the chopped pepper was too dry to eat. Because the fermented chopped pepper is very fragrant, the stewed meat with chopped pepper is both spicy and appetizing.

I also cooked a pot of favorite fresh fish head soup. Fish only need to be fresh. Whether it is steamed or boiled, it is especially delicious. Grandpa made some chopped peppers. Fresh peppers should be dried in the sun, but they can also be baked in an electric oven to avoid dust. The oven is naturally not as fragrant as the sun, the pre-soaked taste is not bad, and it is also delicious when eaten as food. I've always wondered what kind of Chili sauce he is. Actually, it is a kind of chili sauce which is naturally fermented with chopped chili, ginger or garlic, wine and salt.

However, all chopped peppers in Hunan don't necessarily need fermentation. Taste is a mixture of fermented taste and sweet taste. It can be used for cooking fish and seasoning. It's really easy for people who can ferment kimchi by themselves, just change the fermented ingredients into peppers. Seasonings other than spices and peppers can be adjusted according to personal preferences. Food: 75g of red pepper, 25g of garlic paste, 2 teaspoons of salt, 10g, fermented grains 1 teaspoon, 1, 15ml.

The first step is to wash, dry or wipe the red pepper (sweet pepper, or any pepper/green pepper you like) immediately without removing its pedicle. Adding 25g garlic today is just a whole quantity, and a little more or less is ok. There is no Jiang Ye today, so I don't want to add it (ginger can be added without garlic).

Step 2: Peel garlic and put it into food conditioner to make it into crumbs. Just tap twice with the instant function. It doesn't matter whether it is thick or thin. Chop it with a knife. Pull out the pedicle of pepper, put it into a food conditioner, and make it into crumbs immediately after two times by instantaneous rotation. * Don't let the conditioner turn all the time, in case it turns into mud immediately. You can cut it naturally with a knife, add salt and wine (you can add high-grade pure grain and wine, and add a little rice nightclub if you don't have it at home) and mix well.

Step three, add spirits. Some people say that it can reduce the probability of mildew. There is no such thing as hard liquor at home, but some wine is added to enhance the aroma. Even hard liquor and chopped Chili sauce should be stored in the refrigerator. After mixing all the food, put it in a glass bottle that has been sterilized and dried with boiling water, clamp the food and cover it (actually, it is not necessary to cover it too tightly, because fermentation will also produce steam. After being stored at the indoor temperature of 1-2 days, (you can smell a little sour smell), put it in the refrigerator for a week (in fact, you can eat it if you like, and not all chopped peppers in Hunan are fermented, so you can eat it immediately).