Ingredients: 400 grams of fresh mushrooms, 450 grams of fresh chili peppers, and 200 grams of soybean paste.

Accessories: 1 small piece of ginger, 8 cloves of garlic, 30 grams of sugar, 6 grams of salt.

Steps:

1. Wash all ingredients and dry them. Do not remove the stems of fresh peppers. Wash them, dry them and then remove them.

2. Wash and cut the mushrooms into larger cubes.

3. Cut the ginger into small pieces and the garlic into small cloves. Put them in a food processor and beat them into coarse particles. If you don’t have a food processor, chop them with a knife.

4. Cut the peppers into small sections first, then grind them into coarser pieces in a food processor. You can choose the thickness or fineness according to your preference.

5. Heat oil in the pot until it is 40% hot. Pour in the diced mushrooms and slowly fry over medium-low heat to dry out the water.

6. When the mushrooms are burnt and dry, remove the diced mushrooms.

7. Add oil to the pot, add minced ginger and garlic and stir-fry until fragrant.

8. Pour in the soybean paste and stir-fry evenly. Do not use high heat to avoid burning the paste.

9. Pour in the chopped chili and stir-fry over low heat.

10. Pour in the diced mushrooms, sugar, and salt and continue to stir-fry over low heat to avoid burning.

11. Cool the hot sauce until the water from the dried chili peppers is reduced and the chili sauce becomes thick. Store it in a water-free and oil-free container.