Ingredients: 800g of fresh chili, 300g of bean paste, 3 heads of garlic, a piece of ginger, a spoon of vegetable oil.

The first step:

Fresh chili peppers, wash, do not remove the tip, to prevent the chili pepper inside will enter the water.

Second step:

Put the washed chili peppers into the steamer to steam under water, cold water into the pot for fifteen minutes.

Step 3:

Peel the garlic while steaming the chili, and chop the garlic and ginger.

Step 4:

Allow the steamed peppers to cool a little, remove the tips and chop them.

Step 5:

Put a tablespoon of vegetable oil in a frying pan, and when the oil is 70% to 80% hot, add the garlic and ginger and stir-fry to create a flavor.

Step 6:

Pour the bean paste into the wok and stir-fry over medium-low heat to release the flavor.

Step 7:

After the sauce has browned, pour in the chopped chili peppers, toss to coat, and turn off the heat. You can drop two drops of soy sauce to brighten the color. When the finished chili sauce is cooled, put it in a bottle and you can chill it in the refrigerator and eat it as you like.