Method one
Ingredients for making green Chili sauce:
Ingredients: fresh green pepper 1.2 kg, 2 garlic cloves, 8g pepper, 400g cooking oil, 60g salt, 4 slices ginger, 8g pepper, 30g bean paste and 0/0 g sugar.
1. Prepare raw materials.
2. Steam the peppers on a steamer for 3 minutes.
3. Put ginger and garlic together and mash them in a bowl for later use, and mash the steamed peppers in a blender for later use. Don't mash them too much.
4. Put oil in a hot pot, add pepper and pepper to stir-fry until fragrant, then remove pepper and pepper, and add ginger and garlic to stir-fry until fragrant.
5. Add the bean paste and stir-fry until fragrant.
6. Add the stirred pepper, stir-fry for about 15 minutes, and drain the water. Add salt and sugar and stir-fry for about 5 minutes. Turn off the fire and let the Chili sauce cool.
7. Put the cooled Chili sauce into a sealed container and put it in the refrigerator for refrigeration.
The purpose of steaming green peppers in a steamer is to remove the internal heat in the peppers, or to remove the initial moisture, so that the fried peppers are more tasty.
Method 2
Vegetable oil15ml, 20 strips of fresh green pepper (spicy), shredded, 3 cloves of garlic, chopped, half of onion, 4.5g of salt, 450ml of water and 225ml of distilled cider 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, slowly add vinegar, and then turn it on 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 stored in the refrigerator for six months.