One, put a little bit of oil in the pot, when it gets hot, put in chili powder, add a little salt, stir fry slowly over low heat, turn off the heat.
Note: In this step, the chili pepper should not be fried too much, otherwise it will be all black, and do not fry too raw. When the chili is very fragrant and choked and crispy, and partially blackened, it's almost done.
Second, fried chili powder into a clean bowl, another clean pot, pour a moderate amount of oil, heat the oil to ten mature, and then wait for the oil to cool to seventy percent of the time when the oil is hot will be poured into the chili powder, while pouring while stirring.
You should have noticed that the first two steps are exactly the same as the chili oil, so you can make more by the way, and set aside some as chili oil separately at the end of the second step.
In fact, there is another way to make chili oil, is to cut the dried chili peppers into small pieces, after the first step, the chili peppers are crispy, and then mash them by yourself, so that mash out of the chili powder will be more fragrant.
Three, another pot, add a little oil, and then put the chopped tomatoes into the frying, frying salt (pay attention to salt a little more, because the hot sauce light salt will affect the taste), frying melt until, the more rotten the better.
four, pour the tomato sauce into the chili oil while hot.
fifth, ginger, green onion chopped, this can be more put. Some people do not like to eat raw onion and ginger, in fact, do not worry, because the raw minced onion and ginger into the tomato chili sauce, the flavor is completely different, quite delicious!