How to make Hunan chopped pepper sauce, spicy and appetizing, and you can eat it in the refrigerator for a week? I wrote a cookbook, made a fish head with chopped peppers, and pickled a can of chopped peppers. I was busy with the manuscript and just had the existing chopped peppers to use. I made minced peppers and dried them. I haven't cooked a normal meal for my family for too long. On this day, the minced pepper was too dry to eat. Because the fermented minced pepper was very fragrant, the minced pepper with stir-fried meat stew was both spicy and appetizing.

I also cooked a pot of favorite fresh fish head soup. The fish only needs to be fresh. Whether steamed or boiled, it is especially delicious. Grandpa made some chopped peppers. Fresh peppers should be basked in the sun, but they can also be baked in an electric oven to avoid dust. The oven is naturally not as fragrant as the sun, and the pre-soaked taste is not bad, and it is delicious when used as food. I have always wondered what kind of Chili sauce he is. Originally, it was actually a kind of Chili sauce which was naturally fermented with chopped peppers, ginger or garlic, wine and salt.

However, all chopped peppers in Hunan don't necessarily need to be fermented. The taste is a mixture of fermented taste and sweetness. It can be used for cooking fish and seasoning. It is really easy for people who can ferment kimchi by themselves to make it, just changing the fermented ingredients into peppers. Seasonings other than spices and peppers can be adjusted according to personal hobbies. Food: 75g of red pepper, 25g of mashed garlic, 2 tsps of salt 10g, distiller's grains 1 teaspoon 15ml.

The first step is to wash, dry or wipe the red pepper (sweet pepper, or your favorite random pepper/green pepper) immediately without removing the pedicle. Today, 25g of garlic is added just to make up an integer amount, and more or less amount can be used. There is no Jiang Ye today, so I don't want to add it (ginger can be added without garlic).

The second step is to peel the garlic and put it in the food conditioner to make it into crumbs. Just hit it twice with the instant function. It doesn't matter if it is thick or fine. Chop it with a knife. Pull out the pedicle of pepper, put it into the food conditioning machine, and use the method of instantaneous rotation to make it into crumbs immediately after two strokes. * Don't let the conditioner keep turning, in case it turns into mud immediately. You can cut it naturally with a knife, add salt and wine (you can add high-grade pure grain and wine, and add a little rice nightclub if you don't have it at home) and mix it.

The third step is to add spirits. Some people say that it can reduce the probability of mildew. There is no such thing as hard liquor at home, but some wine is added to enhance the aroma. Chopped pepper sauce should be stored in the refrigerator even with strong liquor. After all the food is mixed, put it in a glass bottle that has been sterilized and dried with boiling water, clamp the food tightly and cover it (actually, it is not necessary to cover it too tightly, because fermentation will also produce steam. After being stored at the indoor temperature of 1-2 days, (it can smell a little sour fragrance), it can be eaten in the refrigerator for a week (in fact, you can eat it if you like, and not all chopped peppers in Hunan are fermented, so you can eat it immediately).