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1. Peel the garlic, be careful not to touch the water after the peeled garlic
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2. Wash the rice chili and remove the stems, and cut into small pieces together with the washed green onion
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3. Wash the ginger, cut into pieces, and pat with the back of a knife
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4. Put them together in a hand blender and mix until the minced shape (minced garlic is about 1/2 sesame size)
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5. Finally, pour rapeseed oil into the pot. When the oil temperature is 5-6 layers hot, pour the mixed minced garlic into the oil pot, stir and fry until fragrant, being careful not to fry, add sugar and fry until melted, then add Soy sauce and oyster sauce, stir fry evenly, and finally put salt and turn off the heat.
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6. Wait for the sauce to warm up before filling it in a sealed glass bowl and storing it in the refrigerator. The reason why you need to put more oil is because you have to cover the garlic and slowly soak the fragrance of the garlic in the oil, which is also conducive to storage and not easy to change the flavor.
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