Homemade chili sauce

Overview

Hunan people like to eat spicy food, and now is the time when a large amount of chili peppers are on the market. At this time of year, every household in Hunan starts to make chopped chili peppers and chili sauce. In addition to relieving heat and relieving pain, the heat of chili peppers can also promote adrenaline secretion and improve metabolism, so it is now also used as a weight loss product. Capsaicin also has the effect of reducing platelet viscosity, so it has become a popular ingredient in health foods that maintain cardiovascular health. However, because of its strong irritation, people with gastrointestinal ulcers, heart pain, and chest tightness are advised to avoid eating it (it’s from popular science, haha!)

Tags

• home cooking
• preparing meals
• lunch
• dinner
• chili
• edible oil
• light soy sauce
• rice wine
• white sugar
• garlic

Ingredients

Steps

1. 1 Wash the peppers (I used the hottest small peppers) and dry them; peel the garlic seeds and set aside

   

2. 2 Chop the chili pepper and mince the garlic seeds into minced garlic

   

3. 3 Heat the wok, pour oil into the pan and slick it

   

4. 4 Add chopped chili and stir-fry until fragrant

   

5. 5 Add the minced garlic and stir-fry evenly, turn to medium-low heat and stir-fry for 2-3 minutes

   

6. 6 Pour in the rice wine, the mellow rice wine juice I bought in the supermarket. For light soy sauce, I usually like to use Haitian flavor soy sauce

   

7. 7 Add sugar and light soy sauce, continue to stir-fry to reduce the juice

   

8. 8 Just stir-fry until the soup is no longer visible in the pot and it’s ready to be taken out of the pot

   

9. 9 After cooling, it can be bottled and sealed for storage. I serve it in a glass bowl with a lid.