Composition:

500g of pickled peppers, 0/50g of sesame paste/kloc-0, 200g of peanut butter, 40g of chili oil, 30g of garlic kernel100g, 30g of pepper powder, 80g of monosodium glutamate, 0/0g of Chaoweiwang10g of chicken essence, and 20g of sugar.

Production process:

1. Chop pickled peppers, peel garlic cloves and mash.

2. Mix sesame sauce, peanut butter, Chili sauce, garlic, pepper,

Super umami king, chicken essence, sugar, refined salt, etc. Mix evenly.

3. Burn the vegetable oil to 80% maturity, add the fine pickled pepper and stir-fry until fragrant, then pour in the porcelain.

Cover it before tasting and let it cool. If it is salty, add some sugar and monosodium glutamate, and add some salt when it is light.