1. Spring, plant peppers, summer harvest.
Self-grown corded peppers
2. Pick the bright, ruddy and shiny peppers, wash them and let them dry.
3. Prepare the accessories: garlic cloves, potatoes, ginger, apples, onions to taste.
4. Cut the pepper into small pieces and crush them in a blender.
5. Pour the crushed chili peppers into the wok, then crush the prepared ingredients into a puree and pour them into the wok.
6. Add an appropriate amount of thirteen spices, salt, monosodium glutamate (or chicken essence), sesame oil, soybean oil, pepper and other spices (according to your own taste).
Wang Shouyi's is still good
7. Simmer until the pot is boiling.
8. Let cool, bottle, refrigerate and preserve.
Bottles are washed with 65 degrees of white wine
Friendly tips: a: the spiciness can be adjusted by adding small peppers;
b: More salt, refrigeration is conducive to anti-corrosion.