1. Wipe the red pepper dust with a damp towel and let it dry.
2. Use a food processor to beat the red peppers into chili froth.
3. Add 550 grams of water to the milk pan, add glutinous rice flour, stir evenly, turn on a low heat and simmer until the liquid becomes very viscous, turn off the heat. Pour in the chili froth, stir evenly and form a chili paste and let cool for later use.
4. Peel the garlic, wash it, and dry it.
5. Wash the ginger, dry it, and cut into large slices.
6. Wash the pears and apples, dry them, and cut them into strips.
7. Put the apples, pears, garlic, and ginger into the food processor, and add 50 grams of water to make the material juice.
8. Take an oil-free and water-free stainless steel basin, pour the chili paste, material juice and stir well, then add salt, white sugar, monosodium glutamate, and fish sauce and stir well.
Tips:1. The amount of white sugar and salt can be adjusted according to your own taste.
2. The prepared kimchi hot sauce is left for 24 hours, and the taste is better.
