The production technology of garlic Chili sauce;
1. Wash and dry the millet pepper.
2. Wash and dry garlic and ginger.
3. Chop the millet pepper.
4. Chop garlic and ginger.
5. Pour the cooking oil into the cold pot.
6. Add minced garlic and Jiang Mo, stir-fry over low heat and stir-fry.
7. Stir fry slowly for about 3 minutes, turn it frequently and be careful.
8. Pour in the prepared pepper powder, stir fry evenly, and then stir fry slowly for 3 minutes.
9. Add half a spoonful of sugar.
10. Add 1 tablespoon salt.
1 1. Add 2 tablespoons soy sauce.
12. Stir well and cook for about 2 minutes.
13. After taking out the pot, put it in a bowl, cool it and can it.
Precautions:
1. Nothing containing water or oil shall be used in the whole production process, and the materials shall not contain water.
2. Just put the prepared Chili sauce in the cupboard instead of the refrigerator. It won't go bad for a year, and the longer it lasts, the better it will smell.
Of course, there is also a premise, that is, every time you eat Chili sauce, you can't get water or oil, otherwise the Chili sauce with water or oil will go bad.
4. Millet pepper must be used in the production process, and other peppers cannot be used instead.
5. In the process of slow frying with small fire, you must turn it frequently, otherwise it will have a burnt taste.
6. Seasoning can be adjusted according to your own needs.