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1
Raw materials -
2
Remove seeds from pepper and peel garlic. Add oil, salt, and mix in a blender until smooth. -
3
Put it in a glass bottle and ferment it for 7 to 10 days. The chili paste will gradually expand nearly twice, become sponge-like, and begin to fragrant. -
4
The fermented chili sauce can be stir-fried with hot oil. More fragrant and lasts longer. Suitable with rice and seasoning.
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