1. raw material
2. Remove the seeds of the pepper and peel the garlic. Add oil, salt, and blender to make a chili paste.
3. Put it in a glass bottle and ferment for 7 to 10 days. The chili paste will gradually expand nearly twice, become sponge-like, and begin to fragrant.
4. The fermented chili sauce can be stir-fried with hot oil. It is more scented and keeps longer. Served with rice and seasoned.
