Buy some fresh red peppers, wash them, remove seeds and dry them, and cut them into 5 mm dices.

Then cut some garlic,

Heat oil in a small pot, add a little pepper, stir-fry, take out the pepper, add garlic and stir-fry.

Then pour the hot oil and garlic paste on the chopped red pepper, add the right amount of salt and stir well. It's best to keep it in the refrigerator.

At first, it can be used to make fish heads with chopped peppers. After a long time, peppers will become cloudy.

Two.

1。 Soak soybeans (1 day) and cook them.

2。 Wash and dry the red pepper, and chop it.

3。 Seasonings include wine, sugar, sesame oil, and the ratio is 1 kg pepper, 1, sugar 2, sesame oil 3 and a little salt. 1:2:3

4。 After mixing well, find a clean bottle, pack it, seal it and carry it with you.

You can also replace soybeans with fried peanuts and crush them with a hammer to make them more fragrant. You can try two kinds. Remember not to run water, it is easy to deteriorate.

three

. Soak soybeans (1 day) and cook them.

2。 Wash and dry the red pepper, and chop it.

3。 Seasonings include wine, sugar, sesame oil, and the ratio is 1 kg pepper, 1, sugar 2, sesame oil 3 and a little salt. 1:2:3 4。 After mixing well, find a clean bottle, pack it, seal it and carry it with you.

You can also replace soybeans with fried peanuts and crush them with a hammer to make them more fragrant. You can try two kinds. Remember not to run water, it is easy to deteriorate.

Ingredients: red pepper (2 kg), garlic (6 petals), ginger (half thumb), salt (3 tablespoons), sugar (2 tablespoons), high-alcohol liquor (1 tablespoon).

Exercise 1. Dry the red pepper, remove the pedicle and chop it with a knife. I kept the pepper seeds and threw away the hard part of the root. Don't cut it too thin. You should see that the pepper is cut into small pieces. 2. When mashing garlic, put less salt, which can prevent garlic from exploding, and also make garlic look sticky and the garlic taste is heavier.

3. Chop Jiang Ye and mash it with garlic in a garlic jar.

4. Put the processed peppers, garlic and ginger into a clean and waterless basin, and then add salt and sugar. I also add a little mushroom powder (which can be replaced by chicken essence) and mix well. After standing for 10 minutes, it was found that water would come out. Then stir it again, put the chopped Chili sauce into a clean and waterless bottle, sprinkle the white wine evenly and cover the bottle.

5. Keep it at room temperature for 5 hours, and then put it in the refrigerator.

6. You can eat it in two days. It's delicious, not particularly spicy. It can be eaten with rice, or it is great to add ketchup to bread.

Special attention: All raw materials, containers and tools (knives and chopping boards) should be clean and water-free, so as to ensure that the chopped Chili sauce can be preserved for a long time. You can enjoy it beautifully with a waterless spoon every time you eat it. And wear gloves when cutting vegetables, otherwise it will be very uncomfortable to be spicy.

You can choose these methods yourself. Anything will do.