Ingredients used: 2 pounds of fresh red pepper, 400 grams of beef, 1 piece of ginger, 250 grams of garlic, 2 spoons of white wine, 200 grams of bean paste, and appropriate amount of salt.

Steps of making:

Step one: Use fresh red peppers for later use. Use this kind of pepper that is not very spicy to make red peppers, otherwise you will not be able to eat them if they are too spicy.

Step 2: Cut off the stems of the fresh red peppers, clean them and control the moisture.

Step 3: Cut all the peppers into pieces and put them in a wall-breaking machine to beat them up. It doesn’t have to be very fine, just granular.

Step 4: Cut the beef into small pieces, mince the garlic and ginger, and prepare all the ingredients.

Step 5: Put 400 grams of peanut oil and 100 grams of rapeseed oil in the pot, add minced garlic and ginger and stir-fry until fragrant.

Step 6: Pour in beef cubes and stir-fry to release the moisture in the beef. Pour in bean paste and stir-fry until fragrant.

Step 7: Now pour in the beaten red pepper, bring to a boil over high heat and then simmer slowly over low heat. If you don’t add too much bean paste, you can add a little more salt. To increase the saltiness, if you put the bean paste for a long time, you don’t need to add additional salt.

Step 8: Stir while boiling, and slowly dry out the water in the peppers. At this time, add 2 tablespoons of white wine to enhance the aroma.

Step 9: When the heat is no longer visible and the fat turns red, you can turn off the heat and take it out of the pot. After taking it out of the pot, put it in a glass bottle and eat it as you go. It is very convenient and it will not go bad after being stored for a year.

Tips:

1. When making this chili sauce, you only need to use chili peppers that are not very spicy. Otherwise, it will be too spicy and you won’t be able to eat it.

2. Don’t be in a hurry when cooking chili sauce. Slowly cook out the moisture in the ingredients so that it won’t go bad if left for a long time.