Green pepper1200g

2-3 garlic (3 small garlic and 2 garlic are enough)

Green pepper 300 grams

400 grams of bean paste

White pepper 1 spoon

edible oil

Practice of Mama's Green Pepper Hot Sauce

Wash and chop green peppers for later use.

After peeling garlic, wash it and press it into minced garlic with a garlic press.

Wash the cyan millet pepper for later use (I am in Australia, and this kind of quick-frozen millet pepper is bought by Chinese supermarket, which is super spicy).

Cut the green millet pepper into cubes for later use.

Add cooking oil to the pot (3-4 times more than usual). When the medium and small cooking oil is hot, turn to low heat, add half of minced garlic, stir-fry until fragrant, then add a bag of bean paste (I use onion companion bean paste, Haitian soybean sauce tastes better), and stir-fry slowly on low heat until fragrant.

Add chopped green pepper, stir well, then add 1 teaspoon white pepper and continue to stir fry.

Stir-fry the green pepper until soft, then add the diced millet pepper and continue to stir fry.

Stir-fry until the green pepper changes color and the soup is transparent and oily. Stir-fry all the time, add the other half garlic and continue to stir-fry for 6-8 minutes.

Stir-fry until the soup is basically dry and sticky, and the oil is transparent.

After cooling, put it in a sealed jar, and the super delicious Mama Chili sauce is ready. It's refrigerated and sealed. It's an artifact!

skill

The whole process must be small fire, small fire, don't worry, simmer slowly, in order to fry the fragrance of pepper; It's best to use Haitian yes original soybean sauce as the sauce. It's really delicious. 3 kg pepper with 1 kg sauce, no need to put sugar, salt and other condiments in the whole process. It's best to use Haitian yes original soybean sauce as the sauce. It's really delicious. 3 kg pepper with 1 kg sauce, no need to put sugar, salt and other condiments in the whole process. Be sure to let it cool and then put it in the jar. After canning, it can be sealed with corn oil and can be eaten in the refrigerator for half a year.