The chili sauce in Hunan is more, there are two kinds of oil and water. The oil system is made of sesame oil and chili peppers, the color is bright red, floating on top of a layer of sesame oil, easy to preserve; water system is made of water and chili peppers, the color is bright red, add garlic, ginger, sugar, salt, can be preserved for a long time, the taste is more delicious.
Chili sauce is a relatively common condiment on the table, and each region has different local flavors of chili sauce. Generally at home in the production of chili sauce, the chili pepper in the pot, fried (without oil), crushed into powder (cut with a knife can also be the more crushed the better, pepper (also with a non-stick pan to get cooked, there is a fragrance, and then get into the end), garlic (according to the number of chili peppers and personal preference). The above seasonings, . Garlic and vinegar finally put the pan into the oil (the amount of oil according to the number of chili peppers to decide, not over the chili pepper can be.) The oil can be put directly into the sesame oil, after heating better, the oil cooled, blended into the chili peppers. Then stir. Add garlic and vinegar, and mix well. Put into a glass bottle to eat as you go, coleslaw, noodles, stir-fry ingredients.