Practice: 1. Prepare all the ingredients, clean the green and red peppers neatly, and then dry them in the air to reserve water. Peel the garlic and clean it neatly. Dry it with ginger and set aside. Again, the water must be dried.
2. First cut the green and red peppers into small pieces, then put them into a multifunctional cooking machine, and mince them. The size of the pepper pieces is determined according to your own hobbies, and put the stirred pepper pieces into a pot. Then, mince the ginger and garlic together, put them into the chopped pepper and stir them evenly with a shovel. In this case, remember not to touch cold water, or it will break easily.
3. At this moment, add sesame seeds and salt, boil 1000ml edible oil, add a small amount of minced garlic into the pepper in multiple meals, and stir evenly while pouring, which will fully arouse the aroma of the ingredients. Sesame is cooked or raw, just boil the cooking oil and smoke slightly.
4. After stirring evenly, add 50g sugar, put peanuts into a film bag, grind them into broken flowers, and pour them into a pot. Add 2 spoonfuls of oil to refresh, and stir evenly with a shovel again.
Method 2 of garlic hot sauce Ingredients: garlic (purple skin), millet pepper, ginger slices, cooking oil, pure grain wine (above 40 degrees), salt and white rice vinegar.
Practice: 1, prepare garlic cloves of 1 kg in advance (peeled early), millet pepper of 1 kg (pedicled), and 2 pieces of ginger (peeled). Then, pour them all into the meat grinder and press the speed button to grind them into powder alternately.
2. Then, pour a small amount of cooking oil into the pot. After the oil is burned to a hot temperature, put the minced garlic and spicy sauce in, stir-fry it to a fragrance gradually with slow fire, add a little high-alcohol wine (2 bottle stoppers), add a little white rice vinegar and salt, stir well, and then stir out the unnecessary water in them again, and let them cool for reserve.
3. In addition, prepare 1 neat glass bottle in advance (completely scrub off the residual water traces in it in advance, which is a necessary condition to maintain the garlic hot sauce from mildewing), then put the cooled hot sauce into a container, seal it tightly, and then store it in the refrigerator for 3-5 days before taking it.