The friends around me have basically eaten the garlic sauce I made, and I wrote it down because I still have friends around me.
This way, the meat is thickest. 1500 grams of red pepper, washed to control dry water, steamed water, feel the pepper is soft. Wear gloves, (because of the hot hand) to stalk, to remove the ribs, tear into pieces, random, cooking machine or broken machine to make a fine chili mud.
Or like this
500g of common pasta sauce is poured into a container, steamed with water, and the upper layer of water is poured off.
Mix 150g or 200g of garlic cloves with 160g of rice vinegar, pour into the cooking machine or the wall breaking machine to beat fine.
White granulated sugar 80g ~ 100g mixed with whipped garlic, vinegar, pepper, steamed noodle sauce and mix well. You can add fried peanuts to add flavor. If you feel spicy, you can add rice vinegar and sugar to neutralize. It is kept in a clean container of waterless refrigerator, and as long as there is no debris, it will not drip into water, vegetable juice, etc., and will not deteriorate in one year. You can do one-third or one-half for the first time to see if it suits your taste.