Ingredients ?

Pepper a small spoon of spices three pieces of ginger 20 grams of green onions a salt two spoons of sugar two spoons of garlic a soy sauce (old soya sauce) four small spoons of green chili 2000 grams of white wine 50 grams of chicken essence two small spoons of seasoning oil 100 grams Step 1

Pick your own fresh chili peppers in a basin of water to wash twice, and then placed in a ventilated place to dry until the surface is no water. In the sun, two hours should be enough!

Step 2

After drying the water, remove the head of the chili pepper with a knife, then cut the chili pepper in half, sprinkle it evenly with salt, and place it in the basin to let it slowly come out of the water. (Since I was pressed for time, I laid them all out on a chopping board to dry in the sun to speed up the water coming out and reduce the time.)

Step 3

I forgot to take a picture of the simmering sauce, so I'll briefly describe it here. The pan is hot, pour in the blending oil, add pepper and sesame leaves and then turn to low heat, in turn into the onion, ginger and garlic fried for a while, and then pour in the old soya sauce, salt, chicken essence, sugar, simmer for a minute turn off the fire, let it cool down and then pour in the white wine. So the sauce is ready.

Step 4

Finally, put the chili peppers into a plastic box, pour in the cooled sauce, and then stir well, seal it and put it into the refrigerator to keep it in a cool place. 3-7 days can be eaten, hot and sour!

Step 5

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Note: my family small spoon is like this, all seasoning according to personal taste to add their own can.