2. Accessories: vegetable oil, salt, garlic100g, ginger, millet pepper150g, soy sauce, pepper powder10g, and sugar 5g.

3. Wash the soybeans with clear water, and soak them in clear water for one night, which is better. If there is no time, it is best to soak the soybeans for more than 3 hours. The soybeans must be soaked and opened, and it is best to remove the skin.

4. Pick up the soybeans and wash them again, put them in the electric pressure cooker, select the appropriate function, and pour out the soybeans when it is time to open them.

5. Cool with cold boiled water or purified water, drain the water for later use, add raw materials and stir evenly, and marinate for about 30 minutes. Then you can use this time to make sauces.

6. Peel the millet pepper and garlic, and wash the ginger, preferably with a meat grinder.

7. Cool the oil in a hot pot, and stir-fry the minced garlic to give garlic flavor.

8. Stir-fry in Jiang Mo until fragrant.

9, under the millet pepper, do not eat spicy, you can add less or add persimmon pepper.

10, stir-fry evenly, simmer without bubbles, and make it spicy and thick.

1 1, add pepper powder or thirteen spices and stir-fry evenly to give a spicy taste.

12, stir-fry the white sugar evenly, simmer it again to make it thick, then take it out of the pot, pack it and let it cool thoroughly.

13, pour the cool Chili sauce and soybeans together, stir well, put them in a glass bottle without water disinfection, and you can put them in the refrigerator for cold storage.

14, you can use it to mix noodles, rice or stir-fry at any time, which is especially appetizing and delicious.