Method for making chili sauce beans

1. Soak the dried soybeans in warm water for 6-8 hours until the soybeans can be crushed by hand. Take out and dry for later use.

2. Wash and dry the peppers. Ginger can be peeled.

3. Remove the green base from the pepper, cut it in half from the middle and chop it into diced pepper. Mash the ginger slices and cut them into powder.

4. Add oil to the wok, and the amount of oil should exceed the height of soybeans by two centimeters. Hot oil, fried soybeans, good water control.

5. Stir-fry until the soybean skin wrinkles. Some soybeans are best floating. Let Jiang Mo in.

6. Then add pepper and stir fry.

7. Add salt, spiced powder and sugar when the peppers are fried to the skin of individual peppers. Salt can be used for many purposes, and it is easy to preserve it for a long time.

8. Stir-fry for about two minutes and pour in the white wine. Continue to stir fry for 4-5 minutes, and take out the pan.

9. After cooling, put it in a fresh-keeping box or glass bottle. Store in a cool place for long-term preservation.