1. Remove the stems of the chili, wash, and dry the water
2. Wash garlic, peeled ginger
3. Dry the water and cut the chilli into small pieces
4. Use a food processor to make particles without making mud
5. To make this sauce, chili can be chopped with a knife or beaten with a cooking machine
6. Burning oil in the pot requires more oil. Even if you don’t put it in the refrigerator, the quality of the chili sauce will last for some time
7. When the oil temperature is 50% hot, pour the granulated chili into the pot and fry slowly
8. The cooking process is relatively long and requires patience, turning over from time to time.
9. You have to boil all the water in the chili to dry.
Tips:Be sure to pay attention to the heat when making this chili sauce, stir fry slowly on a low fire, not paste the pot, otherwise the taste will not be good.
