Precautions for making Chili sauce: first, clean the pepper and dry it, then remove the pedicle of the pepper to prevent water from entering the pepper.

Preparation materials: 260 grams of green pepper, 260 grams of red pepper, garlic 1 kg, 200 grams of lobster sauce, 50 grams of salt and 0/50 grams of rapeseed oil/kloc-0.

1, the first step is to wash and dry the prepared green and red peppers, and be careful not to remove the pepper stalks.

2. Peel garlic, wash and dry, as shown in the figure below.

3. As shown in the figure below, remove the pepper stalks of each dried pepper.

4. break the garlic with a cooking machine and set it aside, as shown in the figure below.

5. The pepper is broken with a cooking machine, as shown below.

6. Put the chopped peppers into a large bowl, add minced garlic and salt.

7. Then mix the materials evenly, as shown in the figure below.

8. Add rapeseed oil to the pot and heat it, then add lobster sauce and stir-fry.

9. Pour in the mixed peppers and stir well, as shown below.

10. Chill the Chili sauce and put it in a container for sealing. You can eat it in 20 days, so that the Chili sauce is ready.