Chili sauce is mainly made in Sichuan, and there are two kinds of oil and water. Oil system is made of sesame oil and pepper, bright red, with a layer of sesame oil floating on it, which is easy to keep; Water system is made of water and pepper, which is bright red and difficult to keep. Below, the author shares several practices of Chili sauce. Garlic Chili sauce practice: fresh morning pepper, with a few red peppers (people who like spicy food can use all morning peppers), 500 grams of tomatoes, a piece of ginger and two garlic. Put the above materials into a blender and mix them into paste. Put a small bowl of water in the wok and cook it over medium heat. Put all kinds of pastes in the wok and cook the sauce (half of garlic is left and put last). Add salt, sugar (a little) and rice vinegar for half a bottle while cooking. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, then add some monosodium glutamate, pour the remaining garlic in, cool and bottle. Tip: This Chili sauce can definitely compare with the famous garlic Chili sauce on the market. Another trick is to get a small piece of old radish with sour teeth in the pickle jar and stir it with tomatoes, so the sauce will taste particularly fragrant. Chop fresh pepper: fresh pepper100g, a little salt and white wine. Chop the pepper, don't get spicy, it's best to wear rubber gloves to cut it; While cutting, put it into the bottle, add salt at the same time, and compact it with clean chopsticks. Finally, sprinkle some white wine and seal it. Generally, it can be eaten in about 3 days. Tip: put a little when eating noodles and mix a spoonful when cooking. It is very fragrant and appetizing. Method of sweet and spicy noodle sauce: douban 1 00g, peanut butter100g, sweet noodle sauce 200g, oyster sauce1spoon, a little pepper and rock sugar, Jiang Mo, minced garlic and chopped green onion, 30g chopped dried red pepper, vegetable oil and balsamic vinegar. Chop the watercress into paste, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat a wok, pour oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and minced pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula. Tip: When making sauce, you can't stir or stir fry, but slowly push it evenly. When even bubbles appear in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.