1.Chop green chili, garlic and qiang and set aside. If there is too much water, drip it through a net.2. Heat oil, more oil, until white smoke comes out. Put pepper (a scratch) until fragrant. Don't use the pepper, leave the oil. 3. Put the sesame seeds in a large grabber and stir-fry the peppers, garlic, and qiang that you just chopped together. 4. Put in the seasoning, salt, and a small amount of soy sauce for 5 minutes.

Exercise 2

Materials15ml vegetable oil, 20 fresh green peppers (hot), julienned, 3 cloves of garlic, finely chopped, half an onion, finely chopped, 4.5g of salt, 450ml of water, and 225ml of distilled apple cider vinegar.Practice 1.Take a medium-sized heat-resistant glass or enameled wok, place it on the fire, and sauté the oil, peppers, garlic, onion and salt for 4 minutes. Then add water and boil for 20 minutes while stirring constantly. Turn off the heat and let the mixture cool at room temperature.2. Transfer the mixture to a food processor or blender and blend to a paste. Stop and slowly add the vinegar, then turn the blender on and blend a few times.3. Pour the blended sauce into sterilized, airtight jars and cover tightly. This jar of chili sauce will keep in the refrigerator for up to 6 months.

Exercise 3

Ingredients:a . 200g of sharp-tailed red chili peppers, 80g of salad oil, 60g of minced garlic, b . 45g of bean paste, 45g of miso, 20g of rock sugar, 20g of white vinegar, 8g of salt, 3 cups of water, 20g of tahini, and 80_ of cooled boiled water. Directions 1. 2. Add ingredient B and cook over medium-low heat for about 7 or 8 minutes. 3. Finally, add the well-mixed ingredient C, turn off the heat, and cool.