[Materials] 500g of red pepper (you can choose the variety of pepper according to your own acceptance of spicy taste), 50g of garlic, 25g of ginger (you can put 50g of ginger if you like it, the original recipe is 50g), 50g of salt, 20g of sugar, 5g of high-alcohol liquor10g, and 5g of monosodium glutamate.

[Practice] Wash the peppers and dry them.

2, then remove the pepper handle and pepper pedicle, and keep the seeds.

3. Peel the garlic and wash the ginger for use.

4. Put the peppers one by one into the meat grinder and shake the handle to stir the peppers into pieces. You can't beat pepper with a cooking machine, it will turn into Chili paste, which is not delicious. What the meat grinder grinds out is granular pepper, and there is no meat grinder to chop the pepper into small tints.

5, garlic and ginger are also directly ground into pieces and put into Chili, or you can chop garlic and ginger with a knife.

6. Mix garlic, ginger and pepper, then add sugar and salt and mix well.

7. Finally, add the white wine and mix well.

8. Pour the prepared chopped pepper into a glass bottle, cover it, let it stand at room temperature for 3 days, and then store it in a cool and dark place indoors, preferably in the refrigerator for more than one year. When eating, it is best to use a clean, oil-free and water-free spoon to put out some to eat, so that the rest is easier to preserve.

Tips

If you eat it directly as Chili sauce, you can put some out with a spoon when you eat it, and then add some vinegar and sugar, which is both spicy and delicious.

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