Step 1: Grind or chop the semi-dried red pepper. In order to save time and energy, I choose a grinder to grind it. It is particularly important that salt water and rapeseed oil should be added as soon as pepper is ground. This step is particularly important, which can prevent the prepared bean paste from sour and bubbling, and the color of the prepared bean paste remains unchanged and remains bright red.

Step 2: First, wash the fermented bean paste, break it into small pieces and dry it, then chop the ginger and mix it with the pepper bean paste to adjust the salt taste.

Step 3, put the evenly stirred and seasoned Chili sauce into a jar, slowly pour rapeseed oil along the jar mouth until the bean paste is completely isolated from the air, then seal the jar mouth and wait for the bean paste to ferment.