1. Flatten the garlic, peel off the coat and chop it

2. Scrape the ginger and chop it into pieces.

3. Wash the peppers and remove their stalks.

4. Chop the pepper.

5. Wash fermented soya beans and use kitchen paper to absorb water

6. Add chopped Chili peppers in fermented soya beans and mix them evenly while chopping

7. Boil the oil in a pan until the water is dry, and stir-fry the ginger and garlic, with as much oil as possible

8. Stir-fry the ginger and garlic until they are all 7% ripe, then add chopped Chili peppers and cook them together

9. Because there are fewer peppers this time. I added some chopped peppers that I had prepared before. Chopped peppers are salted. So it tastes salty. No need to add salt.

1. Add soy sauce and stir well

11. Add a few drops of soy sauce to color

12. Continue to stir well. Until the Chili sauce is completely mixed and the water is dried

13. Turn to low heat and continue to collect the water from the dried ginger and garlic. So that the Chili sauce can last for a long time.

14. warm the lining. put the Chili sauce into a lid that has been scalded and dried with boiling water. Cover the lid and back it up immediately to get rid of excess air.