How to make Chili sauce by yourself

1. Pepper: 2 kg, requirements: red pepper (adding some yellow pepper is better, the color is better, and it is more appetizing. ), non-dried peppers, non-small peppers, and ordinary peppers can be used.

2. Garlic: 0.5 kg.

3. Jiang: 0.5 kg, preferably fresh ginger.

4. Dried yellow sauce: 0.5 bag (1 kg), preferably Liubiju.

5. monosodium glutamate: 0.2 kg.

6. Sugar: 0.5 kg, preferably cotton sugar.

7. White vinegar: 0.5 kg, preferably white vinegar made in Shanghai.

8. pear:? 1 kg, preferably Sydney or crystal pear.

9. Salt: 0.5 kg, plus refined salt.

1. Wash the pepper, remove the pepper roots and keep the pepper seeds.

2. Peel and root garlic and chop it.

3. Peel and chop the ginger. If it is not fresh ginger, take the long ginger out of the ginger foam.

4. Peel, core and seed pears, and then chop them.

5. Put the crushed foam into the basin in turn, then add other ingredients in turn and stir evenly.

6. Salt, sugar and white vinegar can be appropriately added according to personal and family tastes.

7. Put the prepared pepper foam into a 5000 ml glass bottle (this kind of glass bottle can be bought in medical equipment stores, a 5000 ml wide-mouth bottle), cover it tightly, place it in a cool place, and take it immediately.