Ingredients: glutinous rice, glutinous rice, chopped red pepper.

Its raw materials are two-thirds of japonica rice and one-third of glutinous rice, which are ground into rice flour with a stone mill, or ground into rice flour with a pulverizer, mixed and fried in a pot. Then mix a catty of rice flour with one or two chopped peppers, stir them evenly, put them in a crock, cover the crock, fill the jar rim with water, and let them ferment in a sealed way for about ten days.

There are two ways of cooking; One is to eat Chili rice flour paste, dig it out and dilute it with cold water, add some refined salt and monosodium glutamate and mix well. When the oil is cooked in the pot, spread it out. Then pour the diluted Chili rice flour paste into the oil pan and stir it while opening, so as not to burn the pan. Stir and serve in a bowl. It tastes sweet and sour. The second way to eat is to fry with oil repeatedly to make fermented peppers.