Soak 5 kilograms of dried red pepper in clear water for 24 hours, take it out, mince it with 5 kilograms of Pixian bean paste, 500 grams of pepper and 500 grams of garlic cloves in a blender, put it in 2,500 grams of salad oil heated to 40%, stir it with a spoon to prevent it from sticking to the pot, add 500 grams of salt and 20 grams of chicken essence for seasoning, simmer for 10 minute, and then slowly pour it in. ?

Note: You can't add water in the cooking process, otherwise the fragrance won't come out. ?

This hot sauce is rosy, spicy and delicious, and it won't go bad for a long time, but you can't knock off the top layer of oil every time you take it, because oil can prevent deterioration. ?

This hot sauce can be used not only for Sichuan cuisine, but also for dipping in fried stinky tofu. It tastes very good.