Pickled pepper 150g, cooked red tomato 250g, garlic 20g, ginger 10g, cold boiled water 50cc, salt 10g, 2 tablespoons white vinegar, 4 tablespoons fine sugar and 200cc salad oil.

working methods

1. Chop garlic and ginger.

2. Take a pot and boil the water for later use.

3. Cut the tomato slightly, then put it in the boiling water of Method 2, blanch it for 30 seconds, then rinse it with cold water, and remove the pedicle and skin for later use.

4. Put the tomatoes, pickled peppers, Jiang Mo, cold boiled water and salt from step 3 into a blender, and then chop them.

5. Add salad oil to another pot, heat the pot to about 60℃, add minced garlic, and stir-fry over low heat.

6. Put the Chili sauce, white vinegar and fine sugar into the pot of Method 5 and cook for about 5 minutes until it becomes sticky.