Ingredients: red pepper, salt, white sesame, peanut, balsamic vinegar, sugar, pepper powder, lobster sauce, dried yellow sauce, ginger and cooking oil.

Specific practices:

1. Prepare 10 kg of red pepper, first wash it with clear water, then control the moisture on it to dry, remove the pepper stalks, and then chop it on a chopping board (if there is a cooking machine at home, put it in and break it into pieces, not very broken).

2. Prepare 1 kg peanuts, wash them first, then stir-fry them in a water-free and oil-free pot, stir-fry until the skin cracks and comes out of the pot, air them for a while, rub off the peanut coat, then stir-fry 250 grams of white sesame seeds in a water-free and oil-free pot, and stir-fry the fragrance and come out of the pot.

3. Peel 400g of ginger and cut it into powder, then prepare 200g of salt, sugar 150g, monosodium glutamate 150g, 200g of balsamic vinegar, 30g of pepper powder, 3 packets of yellow sauce and lobster sauce 1 packet for later use.

4. Put the chopped peppers into a large basin, add lobster sauce, pepper powder, salt and sugar and mix well. Put peeled peanuts in a fresh-keeping bag, mash them with a rolling pin, add 3-4 kg of cooking oil to the pot, heat them first, and turn off the heat when the oil temperature rises.

5. Next, pour the chili sauce into a pot without water or oil, add the Jiang Mo, and stir fry over low heat. First, stir Chili sauce and Jiang Mo evenly, then pour in hot oil, and then turn to medium heat. Stir more in the process of frying, stir for about 20 minutes, add 200 grams of balsamic vinegar, stir for about 30 minutes, and then turn off the heat.

6. Put the peanuts in and mix well. After the chili sauce is cooled, add 150g monosodium glutamate and 250g white sesame seeds and stir well. Then put it in a bottle and seal it.