2. Prepare seasoning: 200g salt, 200g rock sugar, 200g white vinegar, 200g northeast soy sauce and 20g chicken powder. Mash garlic in a cooking machine and take out half for later use. After mashing, add pepper and continue mashing until evenly mixed.

3. Pour the stirred chopped pepper and half of the garlic into the pot, put the seasoning except chicken powder into the pot, add a little water and stir well. After the fire boils, turn down the fire and simmer slowly, stirring constantly during the period.

When the water evaporates to almost dryness, add the remaining garlic, stir well, and continue to stir and cook. When the water content of garlic hot sauce is boiled to 95%, add chicken powder, stir well and take out.

4. After cooling, it can be packaged in a fresh-keeping box or bottle and stored in the refrigerator. The boiled garlic hot sauce is strong but dry, garlic-like, sour and spicy, healthier and lower in salt content. Can be used for cooking Mapo tofu, boiled pork slices, Sichuan pork and other dishes.