Add a little more oil to the pot, heat it slightly, then pour in two-thirds of garlic and stir-fry until fragrant, and then pour in all the millet and the remaining garlic and stir-fry it a little; Chop peeled garlic, pepper, green pepper and ginger with a knife, or beat them evenly with a cooking machine. Chopping with a knife has better taste and longer storage time. Peeled garlic is also best peeled by hand. Chop it up and put it in a container. Add salt and chicken essence monosodium glutamate and stir well.
Speaking of garlic Chili sauce, I believe many people like it, especially some friends who like spicy food. It can be said that the meal must be ordered. Whether it's bibimbap or mixed noodles, it's delicious. First prepare 1 kg garlic cloves (peeled in advance), 1 kg millet spicy (pedicled) and 2 slices of ginger (peeled). If you want to speed up, you can use a meat grinder, but the taste is not as good as that of manual chopping. This step depends on personal preference.
Let's start to make garlic sauce, and continue to add appropriate amount of lard to the pot, so as to facilitate storage and make it more fragrant. If there is no lard, rapeseed oil is also very fragrant. After the lard is completely melted, leave 2/3 for 1/3. Operation process: clean pepper, remove pedicle, dry and chop; Chop garlic, put pepper, garlic, salt, monosodium glutamate and wine into a basin, clean, air dry, and then chop pepper and garlic. I usually chop peppers and garlic by hand, because the machine will not break them evenly. Chop the millet and garlic separately, stir all the sugar evenly, then bottle and seal.
Making garlic peppers is actually very simple, not as mysterious as those masters said. Go to the grocery store to buy a catty of medium-coarse Chili noodles (not fine), pour them into a larger container, buy half a catty of garlic, peel and chop them up. Take a catty of rapeseed oil and heat it in a pot.