Recommended recipe for chili sauce from Shaxian snacks. Recommended recipe for chili sauce from Shaxian snacks. Ingredients: Garlic cloves, Chaotian peppers or other peppers, Sichuan peppercorns, refined salt, and sugar. Method 1. Wash the red peppers, remove the stems and put them in the pot. Steam for 5 minutes after the water boils.

After cooling, chop finely with a knife.

Chop the garlic into minced garlic. The ratio to the chili pepper is: chili pepper: minced garlic = 2:12. Add oil to the pot. After the oil is hot, add the Sichuan peppercorns and stir-fry over low heat until fragrant. Be careful not to burn it.

The ratio of Sichuan peppercorns and chili peppers is: Chili peppers: Sichuan peppercorns = 10:13. Pour in the chopped chili peppers, stir-fry over low heat until the chili sauce becomes thick, add refined salt, and add some sugar to taste.

4. Pour in the minced garlic and stir-fry until the garlic aroma comes out.

A little tip: Please keep the range hood turned on and well ventilated during the production process, otherwise you may choke on the chili peppers.

Shaxian snack chili sauce recipe 2 Ingredients: 500g pickled peppers, 200g peeled garlic, A. 200CC cold water, 80g salt, B. 150CC salad oil, 50CC sesame oil, 3 tablespoons fine sugar, 3 tablespoons fresh chicken powder Method 1

.Mix seasoning A into salt water and set aside.

2. Put the pickled peppers, peeled garlic and prepared salt water into a food processor and blend into a paste.

3. Heat the pan, pour in the salad oil and sesame oil and heat it up.

4. Add the beaten chili sauce and stir-fry briefly, then add sugar and fresh chicken powder and stir-fry over medium heat.

5. Fry until small oil bubbles appear evenly on the surface and the water is slightly dry.

Shaxian snack chili sauce recipe: 3 ingredients: 100 grams of fresh chili, 30 grams of shrimp, 50 grams of garlic, 50 grams of shallots, 200cc of salad oil, 10 grams of shrimp paste, 2 teaspoons of salt, 2 tablespoons of fine sugar, 1 teaspoon of chicken powder

1. Wash, drain and mince the fresh chili peppers, mince the garlic and shallots; soak the shrimps in boiling water for about 5 minutes, drain and mince them and set aside.

2. Heat a pot with salad oil and heat the oil to about 60°C. Add the minced garlic and shallots from Step 1 and stir-fry over low heat for about 1 minute.

3. Add the shrimp paste and minced chili from Step 1 to Step 2 and continue to stir-fry over low heat for about 5 minutes.