Chopped Chili Pepper Sauce . 剁椒醬

Chopped Chili Pepper Sauce . 剁椒醬

Fermented for two full days already, it is time to keep the bottles of chili pepper sauce in the fridge.

I like very much the steamed dishes using Chopped Chili Pepper Sauce, like steamed fish head and steamed spare ribs especially when using the homemade sauce. It is not difficult to prepare the sauce and you could do it to your taste. I do not follow the most authentic way what the Hunan people do on this sauce, they plainly use Salt. I do it in my own way and feel very tasty.

發酵了兩整天了，可把剁椒醬放冰箱了。

我很愛吃各式加了剁椒醬的菜式，尤以剁椒魚頭和剁椒排骨最惹味，如果用上自家製的剁椒醬更合我口味。剁椒醬不難造，味道可隨意。我沒跟最正宗的湖南剁椒醬只加鹽的做法，隨心加了點其他配料，使醬料更特出，也更能保鮮。

Chopped Chili Pepper Sauce . 剁椒醬

Ingredients:
Chili Pepper 300g
Sea Salt, Grinded 30g
Chinese Wine 6ml (High-proof)

Garlic 15g
Ginger 15g
Sugar 3g

Method:

1. Clean chili peppers, cut away the stems and let dry for a couple of hours or under the sun for 1 to 2 hours, take away those not in good condition
2. Add all the ingredients into a food processor OR hand-chop pepper, garlic and ginger till fine, then mix well with salt, wine and sugar

3. Put into a sterilized glass or ceramic bottle, wrap it with plastic cling, keep at room temperature for 3 days, open it once a day for breathing, then cover the bottle with a lid and keep in the fridge for a week.  It is ready to use then.

Cooking Tips:

1. You can use any kinds of chili pepper, red or green, and I like the very chili ones

2. I use Fenjiu which has alcohol content of 53%, but you could use Chinese Rose Wine(alcohol content 54%) as well

3. Add a little sugar into the chili pepper, which enhances the flavor of the sauce well

剁椒醬

材料： 

朝天辣椒 300g
海鹽，打幼  30g
汾酒  6 ml (或任何高濃度中國酒)
蒜頭  15g
薑    15g
糖   3g

做法：

1.  洗淨小辣椒，切去頂莖，放通風地方數小時或放陽光下 1 至 2 小時，取走不完好的

2.  將所有材料放入攪拌機打碎，或用刀剁碎辣椒、蒜頭和薑、再加入鹽、酒和糖混和

3.  全部放入已消毒玻璃或陶瓷瓶中，用保鮮紙封頂，放室溫 2 - 3 天發酵，每天打開保鮮紙一次讓酵菌呼吸； 2 整天後可用蓋把瓶子蓋好，並放冰箱一周，即可食用。

提示：

1. 可跟個人喜好選辣椒，紅色或綠色的也可，我喜歡用朝天辣椒，夠辣度

2. 我用酒精含量 53%的山西汾酒，但也可以用玫瑰露(酒精含量 54%)
3. 加入少許糖，剁椒醬即時提鮮