Ingredients: red pepper, salt, white sesame, peanut, balsamic vinegar, white sugar, pepper powder, lobster sauce, dried yellow sauce, ginger and cooking oil.

Specific practices:

1, prepare 10 kg of red pepper, first wash it in water, then control the moisture on it to dry, remove the pepper stalks, then chop the pepper on the chopping board and chop it into pieces (if there is a cooking machine at home, put the pepper in and break it into pieces, not very broken).

2. Prepare peanuts 1 kg, first clean them, then stir-fry them in a water-free and oil-free pot, stir-fry until the skin cracks and comes out of the pot, air them for a while, then rub off the peanut skin, and then stir-fry 250g of white sesame seeds in a water-free and oil-free pot, and stir-fry the fragrance out of the pot.

3. Peel 400 grams of ginger and cut it into powder, then prepare 200 grams of salt, sugar 1 50g, monosodium glutamate150g, balsamic vinegar 200g, pepper powder 30g, 3-package yellow sauce and1package lobster sauce for later use.

4. Put the chopped peppers in a large basin, add lobster sauce, pepper powder, salt and sugar and mix well. Put peeled peanuts in a fresh-keeping bag, mash them with a rolling pin, add 3-4 kg of cooking oil to the pot, heat them first, and turn off the fire when the oil temperature rises.

5. Next, pour the Chili sauce into a pot without water and oil, add Jiang Mo, and then stir-fry over low heat. First, stir the Chili sauce and Jiang Mo evenly, then pour the hot oil in, and then turn to medium heat. Stir more during the frying process, stir for about 20 minutes, add 200 grams of balsamic vinegar, stir for about 30 minutes, and then turn off the fire.

6. Put the peanuts into it and stir well. After the Chili sauce is cooled, add monosodium glutamate150g and white sesame seeds and stir well. Then put it in a bottle and store it in a sealed way.