Method of making:
1. Mix the glutinous rice flour with boiled water and make it into a cake shape, pierce a hole in the center and then cook it in hot water and fish it out. At this time, do not pour out the water to cook the cake,
keep it safe.
2. Put the cooked glutinous rice cake in a copper pot and beat it until it bubbles when it is warm.
3. If it seems a bit thick and hard,
you can pour in the water used to cook the cake and make a paste.
4. Move the cooking water to another bowl, and when it cools down a bit, put in the malt yeast thickening water and let it ferment. At this point, the malt yeast thickened water should be made the night before making the chili sauce. Pour 4 cups of water for every cup of malt yeast thickening and use the top water the next day.
5. Take the fermented cake water, sift it through a sieve, re-boil it and cool it down, and place the lake-shaped cake in a bowl. This way the cake will become soft and fluffy.
6. When completely cooled, add chili powder and mix well.
7. Sprinkle some black bean powder over it and mix it well.
8. Put the chili sauce in a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most people sprinkle salt on the chili sauce before its surface is dry, so the salt will seep into the chili sauce and have an effect on the flavor.
Find it online, but if you make less of it yourself, you might as well buy it, it's expensive. I used to want to make spicy cabbage, but then I realized that if I had all the seasonings, it wouldn't be as good as buying it, so I gave up.