Ingredients: 250g green pepper, 220g red pepper, 30g millet pepper, 100g garlic, 20g ginger

Seasoning: 10g refined salt, 6g sugar, 20 grams of cooked white sesame seeds, 120 ml of cooking oil

Steps:

1. Prepare the main raw materials. (***3 types of peppers are used. If you like it very spicy, you can increase the amount of rice peppers. The total amount is about 500 grams)

2. Soak three kinds of peppers in light salt water After 10 minutes, wash and drain.

3. Peel the garlic and ginger, wash and drain and set aside.

4. Use kitchen towels to absorb the moisture from the ginger and garlic.

5. Remove the stems of the peppers and drain them with kitchen paper towels.

6. Drain all 3 kinds of peppers. (If you have enough time, you can also put it in the sun to dry)

7. Wear disposable gloves and break the pepper into small pieces.

8. Use a food processor to grind into fine pieces.

9. Stir all the peppers in batches. (Make sure the cooking cup and cooking basin are clean and oil-free)

10. Chop the garlic and ginger into fine pieces.

11. Pour cooking oil into the wok.

12. When it is 50% hot, add the minced ginger and garlic, fry over medium-low heat until the garlic smells fragrant, and the minced garlic turns golden brown.

13. Pour in the minced chili pepper and stir-fry continuously.

14. Stir-fry until the water in the peppers is dispersed and only oil is left on the surface without water, then add refined salt. (This process takes about 12 minutes, and the fire should not be too high to avoid burning the bottom)

15. Then add sugar to taste.

16. Stir-fry for another 5 minutes. When the sauce becomes thicker, add cooked white sesame seeds.

17. Stir-fry evenly, turn off the heat, let it warm and let it dry before canning.