To make garlic Chili sauce, first prepare materials: red pepper, garlic cloves, sugar, salt, cooking wine and so on. Secondly, you can operate according to the following specific methods. Wash the fresh millet spicy and control the moisture, and control the moisture after washing the garlic cloves; Chop or break Xiaomi spicy, and break garlic cloves; After the pan is hot, put the oil, then add the chopped pepper and stir-fry until the pepper becomes soft and rotten; Add half of garlic, salt, sugar and cooking wine, mix well, cook for 3 minutes and then turn off the heat; Add the remaining garlic, mix well, let it cool, and put it in a clean glass jar for refrigeration.
I like to stir-fry with all kinds of sauces, such as sweet noodle sauce, bean paste (bean paste), spicy lobster sauce and so on. Just like this kind of garlic Chili sauce used to be bought and fried, especially when it was used to fry flowers, it was really delicious, but the price was so expensive. The small jar of 2 10 gram costs more than ten yuan, and the flower nail is used up after three times of frying at most. It's really expensive. Put it aside.
Finally, it should be noted that the homemade Chili sauce should not be preserved for a long time because there is no preservative, so it should be eaten as soon as possible. Pepper is red and meat is the best. Steamed peppers need to be pedicled before steaming. Wear disposable gloves when cutting peppers, and be careful not to splash peppers on your eyes or skin. There are two kinds of vinegar production processes, white vinegar blending with vinegar essence and white vinegar brewing. It is not recommended to blend white vinegar when brewing white vinegar. Garlic should be finely cut, put in after turning off the fire, and cooked with the residual heat of hot sauce to make the sauce rich in garlic flavor.