material

500g of fine Chili powder (the hotter the better), 200g of soybean sauce, 500g of Jiang Mo, minced garlic, salt, white sugar, 500g of rice wine (Korean or Japanese sake is also acceptable) and 200g of glutinous rice flour.

method of work

1, stir-fry the pan to the fire, add Jiang Mo and minced garlic to the dry pan without oil, stir-fry until fragrant, and add soybean sauce and rice wine to boil.

2. Add Chili powder to the pot bit by bit, stir while adding it, so that the Chili powder and soybean paste are fully and evenly blended, and then add salt and sugar.

3. Add glutinous rice flour to the pot bit by bit, stir while adding it, and turn off the heat when the soup is sticky and begins to bubble.

4. Cool at room temperature, put it into a clean and oil-free sealed bottle, leave some gaps in the bottle mouth, spray a small amount of rice wine, cover it, and store it at room temperature 15 days later.