Homemade Northeastern Chili Sauce Recipe

I used about twelve or thirteen of these screw peppers.

The screw peppers weren't very spicy, and I happened to have some long green peppers at home, so I used five or six of them, plus two small red long green peppers, which I also used.

Use a meat grinder to chop the green bell peppers and garlic, but not too finely; just some small pieces are fine.

Add a little sugar, salt, MSG, and oyster sauce to the green bell peppers. I didn't give you specific amounts; just estimate based on the amount of green bell peppers.

Add another half bag of soybean paste, about 300g.

This is what it looks like after mixing evenly. The amount of soybean paste can vary. It depends on your preference; if you like more paste, add more.

To prepare the spices, I gathered Sichuan peppercorns, star anise, cinnamon, bay leaves, scallion segments, onions, and ginger slices. I actually had cilantro at home, but I forgot to add it while cooking; it would be even better if I added it later.

Heat the oil, add the spices, and stir-fry for about 2 minutes until fragrant.

Remove all the spices, leaving only the oil.

After removing the spices, this is what it looks like. I added too much oil this time. The final product has a layer of oil on top.

Add the mixed chili peppers and stir well. Stir-fry for about 2 minutes, then add the minced garlic and stir-fry for another minute or two.

Stir-fry for a while.

Prepare a clean canning jar beforehand, wipe it dry, and then microwave it for 2 minutes to heat it. After cooking the chili sauce, pour it into the jar while it's still hot, screw the lid on tightly, and let it cool upside down. Once cooled, the lower pressure inside will cause the lid to tighten. These are the steps and methods I used when making canned yellow peaches before; they're very useful.

After filling the jar, there was still a bowl left. I'll save it for noodles later. Once the jar has cooled, I'll refrigerate it. It should keep for ten days to two weeks. When I want to eat it, I'll use a clean, dry spoon to scoop some out. PS: I just ate some with a steamed bun and a little chili sauce; it was very nice. You can also use it to mix with noodles, rice, or porridge.