Pepper (red, small) 2 kg; 500 grams of moldy watercress.

condiments

Ginger 1 kg; Garlic 5

condiment

Salt150g; 1 rock sugar; 3 capsules of star anise; Zanthoxylum bungeanum100g; Cinnamomum cassia 1 segment; 30 grams of white wine;

3 pieces of fragrant leaves; Pepper (red, sharp and dry)100g; Rapeseed oil 1 kg

working methods

Rinse the moldy watercress slightly under running water, pick out the black and bad watercress, wash lightly, keep most of the yellow mold, and then remove and control the water. Fill the pot with clear water, add 3 pieces of star anise, a small piece of cinnamon, 3 pieces of fragrant leaves and a handful of peppers, bring to a boil with high fire, and turn off the heat. After cooling the seasoning water, pour the moldy watercress with dry water and soak it for more than 3 hours.

Use this time to start preparing fresh peppers. 2 kg of red pepper, washed with water, spread out and dried. Prepare a few bottles and jars, wash them, scald them with boiling water for 7 or 8 minutes, degrease and disinfect them, and then hang them upside down to dry.

Then chop the pepper, be careful that there is no oil and raw water on the chopping board, and don't chop too much when chopping. Then wash and dry Lao Jiang, and break it with a cooking machine.

Take a large pot, put chopped fresh peppers and ginger into the pot, add salt 150g, dried Chili noodles 100g, 50g of Chili noodles, a handful of crystal sugar and minced garlic in turn, and stir well.

Take out the soaked moldy douban and stir it a few times. Then pour in some seasoning water soaked in moldy bean paste to drown the bean paste. Pay attention to the grate to remove star anise, cinnamon and fragrant leaves, and then stir.

Pour in 30g of high-alcohol liquor (any liquor above 50 degrees is acceptable), then pour in half (250ml) of raw rapeseed oil, and then stir repeatedly until all seasonings, peppers and rapeseed oil are mixed evenly.

Don't fill the bottle too full, then add raw rapeseed oil and completely submerge the bean paste. It is advisable to seal the bottle mouth 3 or 4cm higher.

If it's a metal bottle cap, it's best to cover it with a layer of plastic wrap and then tighten the bottle cap. Ferment in a sunny place for a week and stir every few days. Finally, it was moved to the shade to ferment for about 1 month, and finally it was finished.

Cooking tips

Wash chopping boards, knives, containers for chopping peppers and all tools until there is no oil, and dry them in the sun;

Never use an electric meat grinder to make chopped peppers, which will turn into paste if you don't master them well;

It is best to wear gloves when chopping Chili, otherwise your hands will still be hot after chopping Chili sauce;

Covering the bottle mouth with plastic wrap has two functions, one is to seal, the other is to isolate the hot sauce from the metal bottle cap, which is not easy to corrode and rust;

After the pepper is packed, pour some oil in the bottle mouth to seal and keep fresh. Remember, it must be "oil generation"