Precautions for making chili sauce: wash the chili peppers first and dry them in the sun, then remove the tips of the chili peppers to prevent water from entering the inside of the chili peppers.

Preparation materials: 260 grams of green chili peppers, 260 grams of red chili peppers, 1 catty of garlic, 200 grams of dried edamame, 50 grams of salt, 150 grams of canola oil.

1, the first step will be prepared green and red chili peppers washed and dried, be careful not to remove the chili pepper tip.

2, garlic peeled off the outer skin, washed and dried, as shown below.

3, dry the chili pepper each remove the chili peppers, as shown in the following picture.

4, garlic using a food processor to break, set aside, as shown in the picture below.

5, chili peppers using a food processor broken, as shown in the picture below.

6: Place the chopped chili in a large bowl and add the minced garlic and salt.

7: Then mix the ingredients well, as shown in the picture below.

8: Heat canola oil in a wok and add tempeh to sauté.

9, pour into the mixed chili and stir well, as shown in the picture below.

10, chili sauce cooled and put into a container sealed, 20 days later can be eaten, so red chili sauce has been done.