Ingredients for chili sauce: Red chili peppers or ‘Chaotianjiao’ can be used, 500g; Salt, 60-90g depending on personal taste preference; Ginger and garlic, to taste; Baijiu (Chinese liquor), a small amount for 10 jin of chili peppers, about 50 grams of liquor.
Method for making chili sauce:
Step 1: Select red chili peppers or ‘Chaotianjiao’ for a balanced spiciness. Soak and rinse them.
Step 2: Remove the stems and dry the peppers to remove excess water.
Step 3: Cut the peppers into segments and wear gloves for easy chopping or blending.
Step 4: Chop the peppers manually or use a blender. It’s advisable to wear a kitchen protective mask to prevent chili getting into the eyes.
Step 5: Finely chop ginger and garlic to taste.
Step 6: Stir in an appropriate amount of high-proof baijiu.
Step 7: Add salt (2-3 liang of salt per jin of chili, adjust to taste) and mix with ginger and garlic.
Step 8: Stir with gloves on (⊙o⊙).
Step 9: Seal in a glass container and let it ferment for a month without opening.
Step 10: Remember: All items must be thoroughly dried, and utensils should not touch water or oil. Ensure everything is dry before use, otherwise, the sauce can spoil easily!!!
Step 11: The finished product can be used in various dishes, such as ‘Douban Fish Head’, or with oil and minced meat on steamed buns, all are delicious!!!
Step 12: Store the finished chili sauce in a sealed jar, and it can be kept for up to a year without any issues!!!
Step 13: After a few months, the aroma of the chili sauce will be exceptionally good!!
Step 14: The color of the chili sauce after frying is fantastic!!
Step 15: It’s incredibly fragrant when used as a dip for steamed buns or meat.
Cooking tips for chili sauce: There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Sichuan Snacks’ to directly view my recipes!
