The first one; Fresh Chili sauce; Raw materials: green pepper, red pepper, ginger, garlic, tomato sauce seasoning: salt, sugar, liquor, vinegar. Step 1: Slice ginger and garlic. Chop green pepper and red pepper for later use. Step 2: Heat the pan, add appropriate amount of oil, then add Jiang Mo and minced garlic, stir-fry minced red pepper. Step 3: Stir-fry red pepper.

The second type; Pickled Chili sauce; Raw materials; Sichuan pickled pepper, Sichuan bean paste, ginger, onion and millet pepper for seasoning; salt

The first step; Take out the bagged pickled pepper, remove the moisture in the bag and chop it with a knife on the chopping board. Open the bean paste and chop it like mulberries on the chopping board. Put the millet pepper into the cooking machine and slowly break it for later use. Peel ginger and slice it.

Heat a wok with high fire, then add a proper amount of salad oil, add ginger powder to the wok, then add millet pepper, then stir-fry pickled pepper until it changes color slightly, put bean paste into the wok, simmer for 20 minutes on low fire, and then turn off the heat.

The third kind is also my favorite peanut lobster sauce. Raw materials; Chili sauce with lobster sauce, peanuts, dried peppers, sesame seeds and garlic

The first step; Bake raw peanuts in the oven, then peel them, take them out and put them on a chopping board and crush them with a rolling pin. Cut the dried chillies into thin filaments with scissors.

The second step; Add a proper amount of salad oil to the pot, then stir-fry the lobster sauce with low heat, add shredded pepper, and get raw sesame seeds. Then, after the sesame slightly changes color, put the garlic sauce into the pot, add peanuts and simmer for about 20 minutes, and turn off the heat.