First, take out the pepper, then put it in a container and wash it. You can add a spoonful of salt, because salt has bactericidal effect, so you can effectively clean peppers. When cleaning, be sure to see if there are any pepper stalks. If there is no pepper stalk, it is not recommended to soak in water for cleaning, because the peppers made in this way are easy to deteriorate.

Clean peppers should be fished out and dried until there is no water. Wear disposable gloves before handling peppers, otherwise peppers will irritate the skin. Wearing gloves can protect your hands and is not afraid of difficulties. If you don't want to eat too spicy, you can switch to green and red peppers that are not spicy. The production method is the same.

Take scissors to remove the stems of dried peppers one by one, and the peppers made by removing the stems are more delicious. If they are not removed, they will be bitter in the future. The pepper is pedicled, cut into pepper rings, and then chopped. If you don't want to cut it, you can remove the pepper stalks and break them in the wall breaker.

The prepared peppers can be taken out and poured into a bowl without adding water or oil. Next, you can prepare the spices you need. The main seasonings to be prepared are garlic and ginger. Garlic can be peeled, washed and crushed in a wall-breaking machine. Ginger should also be washed and cut into small pieces, and then crushed in a wall-breaking machine.

Pour the mashed garlic and ginger into the pepper and stir well. Next, prepare two pieces of cinnamon, four pieces of fragrant leaves, a handful of peppers, three star anises, a handful of shallots and parsley. After all the ingredients are ready, you can boil the oil, and the oil will be heated to 60% heat, then add the spices and fry them together. Pay attention to safety during frying and avoid oil spillage. Just turn on a small fire and fry slowly.

Stir-fry until the spices turn slightly yellow. This process takes about three minutes, and then the spices are taken out. Take out these spices, wait for the hot oil to become less hot, then pour in the peppers and stir fry all the time. At this time, you can stir fry slowly with medium heat to fry the water in the pepper. Stir-fry the peppers for about 6 minutes, and then stir-fry them slowly with low heat.

At this time, add 20g of salt and10g of sugar, and then pour in10g of soy sauce. If there are peanuts or sesame seeds, they can be mashed and put together. There are no peanuts and sesame seeds in this dish, so after adding the sauce, stir it evenly and it will take about three minutes to cool. After cooling, put it in a prepared jar for preservation. The millet Chili sauce made in this way is not only delicious, but also won't go bad for a year.