How to make chili sauce ?

Heat a pan, put a layer of rapeseed oil, almost on the bottom of the pan is good 6% heat (hands hanging above the oil to feel the heat)

Put the pepper, pepper, coriander seeds, slowly frying burnt on a low flame, turn off the fire, do not fry until black = = = = because if the frying out of the smell of the paste and then put the chili pepper in the taste of the bad ~~

Leak the oil out of the pepper pepper pepper, pepper, coriander seeds and the oil placed separately standby

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Just now, when you fry the peppers, put onion, ginger, garlic and all kinds of seasonings ready

Start another pot, pour in the rest of the canola oil, put in a piece of ginger and wait for the temperature of the oil to come up, when the bubbles around the ginger slices, put all the seasonings and spices into the small fire, slow frying

PS: If you have time, you can turn off the fire and slowly soak for a while to let the flavor of the spices come out a little bit, and then re-heat to a suitable temperature to pour the chili pepper noodles, then re-heat to a suitable temperature. Then reheat to the right temperature

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Prepare a heat-resistant container (if it is a glass product like mine, it must be of good quality and thick enough, otherwise it will be easy to explode after pouring oil)

Put in the chili pepper, sesame seed salt, mix well and stand by

=== lazy Actually, it's better to use a big pot to mix all the ingredients and then pour the oil to heat it up more evenly. Then put it into a container, but I don't want to paint the pot. .... so...

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When there are no more bubbles around the fryer, the flavor of the spices will be fully squeezed out!

Don't turn off the heat, pour spoonful after spoonful into the chili pepper while it is hot (as long as the oil ~) Mix well while it is hot, and let the chili pepper slowly release its spicy flavor, and then cover it after it cools down, otherwise it will be condensed with water vapor and leave it at room temperature, and it's good to leave it at room temperature. This jar is my family eat for more than a month!

PS: If the quality or freshness of the chili noodles is not good enough, it is usually not suitable to be made and eaten now, because you will find that the capsaicin will not be fully released within a short period of time, which means that it is not spicy enough. It will take at least two days for the chili noodles to reach the desired flavor in terms of both spiciness and aroma.

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