Women here will make simple Chili sauce, grind bright red peppers into paste with a stone mill, add salt and green tea water, put them in a small jar, and dry them in the sun with an opening (covered with a mesh screen). I use this homemade Chili sauce and other finished sauces to make compound Chili sauce, which is good for cooking and dipping in fried food.

Specific production method: Chop 250g of spicy soy sauce, add 500g of Chili sauce, 300g of bean paste, 500g of homemade Chili sauce and 20g of sesame oil and mix well. Pour in 1500g cooked vegetable oil, and stir with chopsticks while adding it, so that the sauce is heated evenly and mixed well.

The effect of dipping this compound hot sauce in local fried hairy tofu, stinky tofu and fried skewers is much better than that of using Chili sauce alone. In addition, the effect is more obvious when frying snails, burning potatoes, making "home-cooked tofu", "Hui-style cooked pork" and "spicy crayfish".