Ingredients: red pepper, garlic, tomato

Seasoning: white vinegar, sugar and salt.

Practice:

Wash fresh peppers, then sweep them dry, peel garlic, peel tomatoes and remove seeds; Quick method: directly throw the materials into a blender and break them, pour them into a clean bowl, add white vinegar, sugar and salt to taste, and finally put them into a clean and odorless glass bottle, spread a layer of plastic wrap, cover and seal them, and then leave them for half a month before eating; You can also put the mixed garlic Chili sauce in the microwave oven for three to five minutes or boil it in a white pot. The heated garlic Chili sauce can be eaten immediately, but it needs to be kept fresh in the refrigerator so as not to go bad.

Make sauces according to everyone's taste, and put more materials if you like them; When putting seasonings, the saltiness should be controlled well; The hand-chopped garlic Chili sauce brewed directly should not take up raw water, oil or other peculiar smell during the operation. Add a little high-alcohol liquor to make the Chili sauce more fragrant!

[Laoganma Douchi Chili sauce]

Ingredients: more than two half bowls of vegetable oil, one rice bowl full of lobster sauce, one rice bowl full of dried peppers, one rice bowl full of lanterns and dried peppers, two tablespoons of Pixian bean sauce, one and a half tablespoons of pepper, three star anise, two tablespoons of cooking wine, four tablespoons of sugar, two tablespoons of black soy sauce and one spoonful of monosodium glutamate.

Practice:

1, Douchi is soaked in warm water for 15 minutes (desalted) to drain water, and then half of it is smashed into Douchi noodles, and the other half is reserved for original grains. Dried peppers and dried lanterns are smashed to 90% by a blender, and prickly ash and star anise are smashed into powder for later use.

2. Heat the vegetable oil in a hot pot from medium fire to medium heat (when the oil starts to flow), and then turn it into a small fire, that is, stir-fry the pepper and star anise powder into red oil (about eight to ten minutes), and then divide the Pixian beans in turn, smash the lobster sauce and dried pepper into a wok and cook for about ten minutes. At this time, cook for another hour after cooking wine, add sugar, soy sauce and monosodium glutamate, and then cook for half an hour to turn off the fire. After cooling, it can be served.