Homemade hot sauce

Overview

It’s late autumn, the weather is slightly cooler, it’s the time to eat spicy food to ward off the cold

Clean the ingredients and set them aside
Wash the peppers, drain the water and remove the stems, peel the ginger, cut the fruit into pieces and set aside, mix the sauce with a small amount of water, peel the garlic cloves and set aside
Cut the ginger into small pieces across the direction of the ginger slices and beat them with peppers and fruits into a paste. Chop the garlic into minced garlic (or use a garlic press) and set aside
Heat up the wok, add the chili paste, roll it slightly to make it foam, then add the bean paste and mix evenly. Be careful not to burn it. If it is too spicy, add a little sugar, but be careful not to overdo it. When the aroma of the sauce comes out, add chicken essence or beef powder and minced garlic. Stir evenly and then remove from the heat. Let it cool and bottle it. It can be stored at low temperature for more than a month. It is a good choice to mix rice with vegetables or eat with steamed buns