5 pounds of string chili peppers 250 grams of tempeh

1 spoonful of salt regular rice porridge 250 grams of white sesame seeds

8 heads of garlic 2 pounds of rapeseed oil

250 grams of peppercorns 50 grams of monosodium glutamate or chicken broth

1 pound of ginger 100 grams of balsamic vinegar

2 pounds of peanuts 2 pouches of sweet noodle sauce (regular store packets)

Sweetened rice spoon a spoon blender

Homemade sandwich chili sauce steps

1. Pick unscarred, smooth chili peppers, clean the thread chili peppers without removing the tips, scrape the skin of the ginger, peel and clean the garlic, and dry the water. (You can also use a clean rag to wipe and then remove the tip so that the chili pepper will not see water easy to save) water drying, remove the tip, cut a centimeter or so small section with a blender into a small powder (this step is a little time-consuming oh).

2. Pour oil on the frying pan, add peppers on low heat and fry the peppers to flavor the oil and fish out. Ginger and garlic blender chopped and poured into a small fire continue to stir-fry until the flavor overflowing.

3. At this point, add edamame stir-fry into the pepper, small fire constantly stirring, and add salt to stir-fry together, fifteen minutes after the vinegar, sugar, sweet noodle sauce to continue to stir-fry for twenty minutes over a small fire.

4. peanuts, with another fire small fire straight to stir-fry until cooked, you can also buy the finished product of the stir-fry, stirred into large particles standby.

5. to the chili sauce into the peanuts, sesame stir-fry for ten minutes, and finally into the chicken or MSG stirred evenly multiplied into the waterless s basin, cooled into the plastic box, can be refrigerated for six months. Do more can be stored separately in a plastic box, save the oil can be hot to seal the hot sauce, so it will not go bad.