1. Rinse the red pepper to control the moisture and remove the green stalks.
2. After the garlic granules are washed and controlled with water, cut off the head of the garlic.
3. Cut the red pepper into sections.
4. Cut garlic into pieces.
5. Use Tupperware's vegetable puller to pull the garlic into a puree. Pull the chili segments into pieces. Put it into an anhydrous container, add an appropriate amount of salt and high-grade liquor. Stir well.
6. In a separate oil pan, heat the rapeseed oil, and pour it into the container of garlic chili sauce while it is still hot. Stir evenly, bottle and seal after cooling, put it in the refrigerator and ferment at low temperature for a week before eating.
Tips:note! All containers and production processes must not contain raw water. Use a paper towel to soak up the pepper and garlic before cutting.
