Chili sauce is a wild seasoning. My family eats every day. Stir-fry, cold salad, fried rice, steamed buns, steamed buns, and dumplings can all be matched. The practice is very simple, but the taste is not ordinary.
The red pepper is stalked and the garlic ball is peeled and washed;
Use a cooking machine to break red pepper and garlic;
Put in a casserole or stainless steel pot; the pressure cooker I use;
Pour into soy sauce
Open the fire and boil, turn to a small fire, slowly simmer, and keep stirring during the period to avoid sticking the pan;
Cook for about half an hour to turn off the fire;
Hot bottle filling;
Because it is a metal cover, a layer of plastic wrap is placed on the bottle mouth, and then the lid is closed and the buckle is buckled. After cooling, it is stored in the refrigerator, and the delicious chili sauce is ready to eat.