Chili sauce

Overview

November is the season when chili peppers are on the market in large quantities. At this time of year, my mother will make some chili sauce.

Wash the peppers and dry them (you can also dry them).
Dice (can be broken into pieces).
Fried and fragrant (about 2 pounds of oil).
Fish out.
Add the diced chili sauce and turn to medium-low heat.
It seems to be moist now (flip to prevent the pot from sticking).
The oil turning red indicates that the water content is reducing, and it is turning.
Use a spatula to scoop up some and see if there is any sand.
Add sweet noodle sauce.
As the color darkens, continue stirring.
Add salt, MSG, and chicken essence (it’s best to taste it for saltiness).
Put the white wine in a cold jar to increase the fragrance and prevent damage (you can leave it out if you don’t like it).
Finished product.