Fermented Black Bean Garlic Chili Sauce

Prepare the materials

Steam the fermented black beans in a steamer until cooked, then let them cool.

Wash the chili peppers clean and let them dry

Peel the garlic and ginger, and cut the ginger into small pieces.

Put the chili, garlic, and ginger into a blender and blend into a paste.

Put the mashed chili into the steamed fermented black beans, add Maggi seasoning, salt, sugar, and high-proof white liquor, mix evenly, put into a bottle, seal it well, and it can be eaten after naturally fermenting at room temperature for 20 days.