How to make Ji Long grouper Chili sauce?

1. Prepare a large pot (porcelain or mud) with a cover.

2. Chop 3 kg of small red pepper (preferably ground with a blender), 2 kg of dried bean powder (that is, ground soybeans), 1 kg of garlic, 1 kg of ginger, appropriate amount of salt, a little sugar and a little monosodium glutamate. Pour all the above things into a jar, add cooking oil and stir well. The amount of oil should be appropriate, so that everything is stirred evenly. After stirring into paste, add a layer of oil to soak the noodles. Sesame oil is the best oil, but the cost is higher; Because of the large amount of oil used, general edible oil can be used. )

3. finally, cover the mouth of the big jar with a layer of plastic wrap and cover it tightly. You can eat it in ten days. It can be preserved for two or three years, and the longer it is, the better it tastes. I ate a lot of Chili sauce sold outside, but I felt it was the best I cooked.

4. Note: All items should be dry and waterless. Besides, if you don't like garlic and ginger, don't put them. All doses are different according to personal taste and are not limited. But peppers must be spicy.

Otherwise, there is no need to do it.

I wanted to make my own recipe, but I posted it directly when I saw this article. If you want something sweet, add more sugar. Note: the container containing Chili sauce should be dry to avoid running water. If some spirits are added, the finished red pepper will be more fragrant. Five kilos.

Garlic 6~8 Liang

3~5 bags of miso in Yingkou, Northeast China (about 300g per bag).

Half a catty of sugar

White vinegar 6 Liang

Salt 3~5 Liang

MSG 3 Liang

Other auxiliary materials, according to personal taste, can add a few carrots appropriately (note: putting too many carrots is too heavy to taste, or tomatoes can weaken the spicy taste. )

The operation process is as follows:

Grind or chop red pepper and chop it into dumpling stuffing. Pour in white vinegar, sugar and Yingkou miso, and boil them together. Stir while cooking, skim off the floating foam, then add salt and monosodium glutamate, and cease fire after boiling. Mash garlic into garlic paste, cool the spicy sauce, add garlic paste and stir well.

Note: the hot sauce must be cooled, and the garlic paste must not be put early, otherwise it will smell of dead garlic and taste bad! And don't refuel.

This authentic northeast hot sauce is delicious and full of garlic. Can be made before the Spring Festival, or given to friends and relatives, both to relieve boredom and increase appetite!