220g of Zanthoxylum bungeanum, 30g of ginger, 30g of garlic, 0/0g of salt/kloc-,0/5g of sugar/kloc-,30g of white sesame and 220g of edible oil.

Production steps:

Step 1: After cleaning the pepper, cut off the roots with scissors and dry the water. Then put the pepper into a meat grinder and mince it (or chop it directly), and then pour it into a plate for later use; Ginger and garlic are also minced with a meat grinder, and then poured out for use.

Step 2: Pour the prepared white sesame seeds into the pot and fry for later use.

Step 3: Add 220g of cooking oil into the pot, pour in minced ginger and garlic, and simmer for a while; Then pour in the chopped pepper and continue to simmer for about half an hour until the color of the pepper becomes bright and translucent (keep turning it with a shovel to prevent it from sticking to the bottom of the pot).

Step 4: Add the prepared salt and sugar and cook for about 10 minute, then add the fried white sesame seeds and continue cooking for several minutes.

Step 5: put the cooked Chili sauce into a sealed container, put it in the refrigerator and take it with you.