How to make Sichuan Chili sauce become an authentic way to eat Sichuan Chili sauce

A kilo of green pepper

Xiaomi spicy 2 Jin

A catty of garlic paste

Rapeseed oil 2 kg

Yan Suiyi

MSG Suiyi

Glass bottle disinfection

Practice of Sichuan Classic Hot Sauce

Remove pedicels, wash and drain.

Use a blender to mash garlic and pepper.

Pour rapeseed oil into the pot, cook until it is done, turn off the heat without bubbles, put cold oil, add green pepper, fry until it is done, and take out the pepper. It is more convenient for me to use the pepper oil I made before.

Pour in the millet pepper, boil the water until it is dry, add the garlic paste and cook for a few minutes, add the salt monosodium glutamate, and turn off the heat to cool.

Wash and boil the glass jar for 10 minute for boiling water disinfection.

Pour out the water and dry it with a paper towel.

Canned, sealed, stored at room temperature, or refrigerated!

Green peppers are also made in this way, using two thorns, which are not so spicy and taste more fragrant.