1. Wash the red pepper with clean water and drain
2. Drained red pepper, remove the stems and chop
3. Chop garlic into minced and ginger into puree
4. Put the minced chili peppers in the pot, add ginger, sugar, salt, rice vinegar, northeastern miso, chicken bouillon, and stir-fry after boiling, and turn off the heat for about 5 minutes.
5. After the fried chili sauce is turned off, pour in the garlic and stir evenly.
Tips:The finished picture, let it cool down and put it in a sealed can in the refrigerator at room temperature. It can be stored for at least 6 months. Let's do it together.
