The main raw materials of Nankang Chili sauce are red pepper, soybean, rice, glutinous rice, salt and sugar. Traditional craft production must go through three major processes: pickling pepper blank, drying sauce blank and preparing finished product. Pickled peppers are fresh peppers with bright red meat. They are washed, pedicled, chopped, marinated with 20% salt for four days, stirred two or three times in the middle, and then marinated and sealed for several years. Sun-baked sauce blanks are ground with fried soybean180kg, rice 380kg and glutinous rice 480kg, mixed and kneaded evenly with water, made into blanks with a length of12cm, a width of 6cm and a thickness of 3cm, steamed and fermented between molds to make koji, then added with 65,438+00% salt water, and put into a jar for sun-baking. Preparing a finished product, mixing 4 parts of sun-dried sauce blanks with 1 part of pickled pepper blanks, repeatedly grinding with a stone mill for 2-3 times, putting into a jar for sun-drying, adding white sugar accounting for 30% of the total amount of Chili sauce blanks, continuing sun-drying, and kneading by hand to obtain the finished Chili sauce.