Spicy Sauce Beans

Soak the dry soybeans in warm water. I soaked them the night before, and they were ready the next morning.

The soaked soybeans, after sitting in water overnight, have all become plump; take them out and drain the water.

While draining the soybeans, wash the purchased chili peppers and drain them as well. Do not tear the peppers apart; tear them only when cutting to prevent water from getting inside. Peel the ginger pieces.

Chop the chili peppers that were washed after breakfast at noon after lunch. Remove the stems and cut them in half lengthwise, then chop into small chili pieces. Cut the ginger into fine pieces.

Put oil into the frying pan, and the amount of oil should be about two centimeters above the height of the soybeans. When the oil is hot, carefully put the soybeans into the oil to fry.

Fry until the soybean skins wrinkle, and it's best if a few soybeans float. Then add the minced ginger.

After adding the minced ginger, add the chili peppers as well. Adding the chili peppers can be a bit pungent.

When the chili peppers are stir-fried until some of them are just left with their skins, you can add salt, five-spice powder, and sugar. The salt should be a bit more than usual in cooking, as the extra salt helps preserve it longer.

After adding the fragrant powder, add the baijiu after about two minutes. Any kind of baijiu will do; I added about half a cup, the size of a disposable cup. Then stir-fry for four to five minutes and it's ready.

After it cools, put it in a storage container or a glass jar, and that's fine.