1. Wash the fresh peppers and remove the pedicles.
2. Mince pepper, garlic and ginger.
3. Heat the cooking oil and set aside for later use.
4. Saute the sesame seeds until fragrant.
5. Pour half of the cooking oil in the pan, then pour in the soybean paste and stir fry. Be careful not to stir fry well, otherwise it will be confused.
6. When the aroma is exceeded, add garlic and ginger and continue to stir fry.
7. Then add the crushed chili and continue to stir fry.
8. At this time, it was still in a relatively thin state, and continued to stir fry.
9. Stir-fry until it becomes slightly dry.
10. Add sesame seeds and stir-fry with the other half of the cooking oil.
Tips:The varieties of peppers vary. They can be Chaotian peppers, line peppers, and all kinds of peppers, but they must be fresh. Chili can be chopped by hand or crushed by a food processor. The process of frying the sauce must be constant frying to prevent the paste from falling off.
