Method:

1. Prepare a large jar (made of porcelain or clay) with a lid.

2. Chop 3 kilograms of small red pepper (preferably mince with a blender), 2 kilograms of dry soybean powder (that is, grind the soybeans into powder), mince 1 kilogram of garlic, and mince 1 kilogram of ginger. , appropriate amount of salt, a little sugar, a little MSG, pour all the above into a jar, add cooking oil and stir thoroughly. The amount of oil is enough to mix everything evenly. After stirring into a sauce, add a layer of oil on the surface and soak it in the sauce. (Sesame oil is the best oil, but the cost is higher; because the amount of oil is large, cooking oil is usually sufficient.)

3. Finally, cover the mouth of the large jar with a layer of plastic wrap and cover it tightly. It can be eaten after ten days. It can be stored for two to three years without deterioration and tastes better as time goes by. I have tried a lot of chili sauces sold outside, but I still feel that homemade ones are the most delicious.

4. Note: Keep all items out of water and must be dried. In addition, if you don’t like garlic and ginger, you can leave it out. All dosages vary according to personal taste and are not limited; but you must choose hot peppers

Reprinted