1. Prepare raw materials
2. Steam the peppers in a steamer for 3 minutes.
3. Put ginger and garlic together and crush them in a bowl for later use. Mash the steamed peppers in a blender for later use. Don't squeeze them too hard.
4. Heat oil in a hot pot, add pepper and pepper to stir fry, then remove pepper and pepper, add ginger and garlic to stir fry.
5. Add bean paste and stir fry.
6. Add the stirred pepper, stir-fry for about 15 minutes, and drain. Add salt and sugar, stir-fry for about 5 minutes, turn off the heat and let the Chili sauce cool.
7. Put the cooled Chili sauce into a sealed container and put it in the refrigerator for cold storage.
The purpose of steaming green peppers in the steamer is to remove the internal heat of peppers, or to remove some water from the beginning, so that the fried peppers are more tasty.
Method 2
Vegetable oil15ml, 20 fresh green peppers (spicy), shredded, 3 cloves of garlic, chopped, half onion, chopped, 4.5g of salt, 450ml of water and 225ml of distilled apple vinegar.
1. Take a medium-sized heat-resistant glass or enamel pot, put it on the fire, add oil, pepper, garlic, onion and salt and stir-fry for 4 minutes. Then add water and boil for 20 minutes while stirring constantly. Turn off the fire and let the mixture cool at room temperature.
2. Move the mixture into a food processor or blender and stir it into a paste. Stop, add vinegar slowly, and then turn on the machine and stir it a few times.
3. Pour the stirred sauce into the sterilized sealed jar and close the lid tightly. This jar of Chili sauce can be kept in the refrigerator for 6 months.