Can't use moldy soybeans to make chili sauce, only fresh soybeans. The practice is as follows:

Tools / raw materials: 100 grams of soybeans, 20 grams of ginger, 1 catty of millet peppers, 100 ml of white vinegar, 15 grams of salt, 3 grams of sugar, 40 grams of garlic, 2 grams of five-spice powder, 1 gram of chicken essence.

1, soybean soaking 12 hours, dry.

2, garlic, ginger peeled and spare.

3, millet peppers to remove the tip clean, dry.

4, millet pepper, garlic, ginger into the meat grinder, stirring, as shown.

5, put soybeans, salt, sugar.

6, five-spice powder to increase the aroma, chicken broth seasoning, add white vinegar.

7, stir well, into a cleaned glass bottle.