For people who love spicy food, chili sauce is essential on the table. Cooked chili sauce is quite delicious, whether it is fried vegetables, steamed buns or noodles. Follow me to learn how to make garlic chili sauce, and from now on you don't have to buy it, it's all handmade. In fact, chili sauce is relatively easy to make, but it is not so easy to keep chili sauce for a long time, and it needs some tips. Next, I will share with you in detail the practice of garlic chili sauce, so that you can eat delicious garlic chili sauce.

I. Preparation of ingredients

2500 grams of fresh red chili peppers, 500 grams of vinegar, 250 grams of salt, 350 grams of sugar, 500 grams of garlic, 500 grams of sweet noodle sauce, 50 grams of chicken essence, 50 grams of high-alcohol white wine;

Two, the practice

1. We have to choose a garlic, peeled, cleaned, and put into the garlic blender. Then evenly divided into two parts, a bowl of minced garlic with water, wash away the mucus, so that the garlic sauce made will not be bitter, squeeze out the water inside with a spoon pressure. Also, set the minced garlic aside.

2. When the oil temperature is fifty percent hot, put the washed garlic into it, stirring while frying, so that it is well fried, frying out the burnt flavor. When the minced garlic is slightly yellow, we add chopped millet peppers, add a spoonful of salt, a spoonful of sugar, a spoonful of oyster sauce, a spoonful of soy sauce and stir well, then you can turn off the fire.

3. Then put another bowl of minced garlic in and continue to mix well. The rest of the temperature to stir fry just a little bit, no need to stir fry. Stir fry evenly, and you can get out of the pan. Isn't it very simple? The garlic sauce made this way can be eaten no matter what it is.

Three, tips

1. If you do not like too salty, you can reduce the amount of salt, MSG can also be reduced appropriately. You can decide for yourself. Homemade chili sauce is a secret recipe that grandma has used for 20 years. Remember 3 points. The first point is to clean the chili peppers and control the moisture before subsequent operations.

2. No water can be added during the whole cooking process.

3. The container in which the chili sauce is stored must be free of water and oil. Getting these three points in place ensures that the chili sauce you make will not be damaged for a long time, and the color is bright and spicy, and the chili sauce made by hand is very appetizing.