Main Ingredients:
Red Horn Pepper: 5 kg.
Auxiliary Ingredients:
Ginger: 3 liang; White Sugar: 7 liang; Garlic: 8 liang; Refined Salt: 0.5 kg; Monosodium Glutamate: 2 liang.
Seasoning:
Golden Sauce: 250 g; Rice Vinegar: 310 ml.
Taste: Medium Spicy; Cooking Method: Stew; Time: One Hour; Difficulty: Easy.
Detailed Steps for Making Hot Pepper Sauce
I used 4.5 kg of red horn pepper because it’s not very spicy, and half a kg of small red chili pepper. The ruler in the picture is 20 cm long to show the length of the ingredients.
After peeling, there are only so many garlic cloves. I didn’t take pictures of the ginger and sugar.
Golden sauce, monosodium glutamate, rice vinegar.
Chop all the ingredients, including the red horn pepper, garlic, and ginger, and mix with white sugar and monosodium glutamate. This step is quite tiring and requires a large amount of ingredients.
Add the mixed ingredients to a cooking pot, and add golden sauce and rice vinegar. Stir well, and bring to a boil over high heat. Keep boiling for 2-3 minutes.
Turn off the heat, pour the mixture back into a bowl, and let it cool. Transfer to a container and store in the refrigerator.
