Minced Garlic Chopped Pepper Sauce

Name: Minced Garlic Chopped Pepper Sauce
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Millet pepper; 250g Red chili; 200g garlic; 100g Zijiang; 25g salt; 20g Highly Liquor

by coldly (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Although the old man is a Cantonese, he prefers chili. Giving some spicy dishes allows him to eat two bowls of rice. Last year, he spent a few days in a rural office with the old man and watched that the chili in their bottle was getting less and less. , Thinking of doing my best to make some chopped peppers so that the old man and him and her can continue to eat, but the first time I had no experience, I was crying from the brutal pain of the peppers, and went home the next day. And the old man didn’t eat it, so I’m so bad...I don’t want to do it for a long time. However, if I want to keep the man’s heart, I have to keep the man’s stomach. There are also machines in the house, so I have to do it again. When the old man was an old man, he still questioned whether it tasted good or not, and of course he was full of praise when he finally took it out for him. Even the smell that I can't eat is so spicy.

Ingredients

250g Millet Pepper
250g Red Chili
200g Garlic
100g Zijiang
25g Salt
20g Highly Liquor

Minced Garlic Chopped Pepper Sauce

1. Two kinds of chili are used in the ingredients, millet is very spicy, and another unknown local chili that is not particularly spicy is added to neutralize it.

Minced Garlic Chopped Pepper Sauce recipe

2. Wash the peppers with water several times, pick out the broken ones and turn around

3. Spread out the chili until it is completely dry, remove the head, dry the ginger and slice it

4. Peel the garlic without dipping it in water

5. Put the chili and garlic into the cooking machine. The cooking machine has been blanched with boiling water and dried in advance.

6. Turn on the food processor and turn it off after a few strokes, so you don’t need to break it too much

7. Pour the chili into a clean, oil-free and water-free basin, add ginger and salt

8. Add high wine and mix well

9. Put the chili in a bottle and seal it, put it in the refrigerator after two days at room temperature (the bottle should be sterilized in advance, you can boil it in water or roast it in the oven at 100 degrees or in a sterilization cabinet, then drain the water)

Tips:
After washing and draining the water, do not dip into a little water or oil during the whole process. The bottle containing the pepper and the cooking machine should be disinfected