Materials and dosage: 4 small buckets of glutinous rice flour, 4 small buckets of black bean powder, 5 small buckets of chili powder, 4 small buckets of salt, 1 cup of malt yeast

Method of making:

1. Mix the glutinous rice flour with boiling water and make it into a cake shape, and then boil the cake with holes in the center in hot water and fish it out. At this time, do not pour out the water to cook the cake, keep it.

2. Put the cooked glutinous rice cakes in a copper pot and beat them until they blister when they are warm.

3. If it seems to be a bit thick and hard, pour in the water used to cook the cake and make a paste.

4. Move the cooking water to another bowl, and when it cools down a bit, add the malt yeast thickening water and let it ferment. At this point, the malt yeast thickened water should be made the night before making the chili sauce. Pour 4 cups of water for every cup of malt yeast thickening and use the top water the next day.

5. Take the fermented cake water, sift it through a sieve, re-boil it and cool it down, and place the lake-shaped cake in a bowl. This way the cake will become soft and fluffy.

6. When completely cooled, add chili powder and mix well.

7. Sprinkle some black bean powder over it and mix it well.

8. Put the chili sauce in a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most people sprinkle salt on the chili sauce before its surface is dry, so the salt will seep into the chili sauce and have an effect on the flavor