Gong Cai Chili Sauce
1.
Prepare the ingredients, peel the garlic and ginger, wash and dry the pepper, rinse and soak the tribute for 30 minutes, squeeze the moisture, and weigh the other seasonings.
2.
Remove the roots of the chili and use a meat grinder to smash the ginger and garlic cloves separately, and chop the tribute.
3.
Heat the pot and let off the oil. Turn the heat to a low heat and add the minced ginger and garlic and start to boil.
4.
Boil minced ginger and minced garlic for about 2 minutes to remove moisture, add the chopped tribute vegetables and start boiling.
5.
When boiling, keep stirring with a spatula to avoid sticking to the bottom of the pan. Boil for about 6 minutes to evaporate the water vapor in the tribute vegetables.
6.
Add the crushed chili peppers and start to boil. This process will take a long time to boil the chili peppers. Keep stirring with low heat, don't be lazy.
7.
Add the crushed chili and boil it for about 15 minutes. The water vapor will decrease and the oil in the pot will turn red.
8.
Add the soy sauce in the recipe and stir well, keep stirring and boil for 2 minutes.
9.
Add the sugar, white vinegar, and salt in the recipe, and mix well again.
10.
Keep the heat on a low heat, and boil it again for about 5 minutes, until there is no moisture in the pot, all the flavors are merged, and the red oil has precipitated, and the heat can be turned off.
11.
After letting the chili sauce cool in the pot, pour the high-grade liquor in the recipe and stir well. The liquor with a degree of more than 50 degrees is fine.
12.
Then put it into a glass bottle with boiling water to sterilize and dry the water, and use a spoon to eat when you eat, take as much as you eat! There should be no water on the spoon. Keep it in the refrigerator or in a cool place. It will not break for a year.
13.
Finished picture.
14.
It's so tempting.
15.
Stir noodles, stir-fry noodles and put a spoonful of appetite.
16.
The buns are also super enjoyable.
Tips:
1. Choose whole peppers, without worm eyes, with roots, and no rotten ones. If you like more spicy, you can put a portion of millet peppers. If you don't like very spicy, use red cabbage peppers or green peppers.
2. The oil in this recipe is a bit more than the previous garlic chili sauce. If it is too much, you can remove 50-100 grams. It is not recommended to use less. If the oil is too little, the chili sauce will deteriorate easily. All ingredients in the recipe It is not recommended to remove one of them. Sugar improves freshness, vinegar adds flavor, and liquor is preservative.
