Materials/Tools: 65438kg green pepper, 2 garlic, half onion, 2 celery, 1 green onion, 1 small green pepper, 1 star anise, 1 cinnamon, salt, rapeseed oil, plates, woks, large bowls, kitchen knives, etc.

1. Wash and drain the pepper, cut the onion into small pieces, wash the celery, cut the onion into small pieces and put it on a plate for later use.

2. Clean the wok and heat it. Put the peppers in a wok and fry them in tiger skin color over medium heat.

3. Put the pepper fried into tiger skin color on the chopping board to cool slightly. If you mind the black pepper skin, you can tear it off.

4. Let the pepper cool, then simply cut it with a knife, chop it into Chili powder and put it in a big bowl. Chop garlic into powder, put it in Chili, add 2 spoonfuls of salt and stir well for later use.

5. Pour a proper amount of rapeseed oil into the pot, then put the onion, celery, scallion, star anise 1 and cinnamon 1 into the pot, fry the seasoning with a medium torch until brown, then take it out, then fry the green pepper in the pot, and heat the oil to 70% heat.

6. Pour the hot oil into the pepper for 3-4 times, stir evenly every time, and then drain the oil to fully stimulate the fragrance of the pepper and minced garlic. The prepared roasted Chili sauce is particularly fragrant. After the sauce is cooled, it will be stored in the refrigerator, and it will not go bad for a month.