500g of garlic, 250g of red millet pepper, rice wine 1 spoon, white vinegar 1 spoon, 2 spoons of refined salt, proper amount of sesame oil (or peanut oil) and oyster sauce 1 spoon.

2 The practice is as follows:

(1) Take off the coat of garlic, chop it manually with a knife (or break the wall with a wall breaker), put it in a pot with small holes, and rinse it with clear water once or twice. In this way, the garlic sauce will not turn green and will last longer.

(2) Wash the red millet pepper, drain the water and chop it manually with a knife for later use.

(3) Heat the pot on fire, add sesame oil, add garlic and pepper, stir well, when the water is dry, add 1 spoon of white vinegar, 1 spoon of white wine, 2 spoons of refined salt and 1 spoon of oyster sauce, stir well, and take out the pot after the water evaporates. The production of Guangdong garlic Chili sauce was completed.

Tip: You can hit it with a wall-breaking machine, but chopping it with a knife is more soul.