Step-by-Step Instructions

1. 1.Prepare the Chili Base

   Place a pan on the stove and turn on the heat. Add 1 glass of water to the pan. Then, add 50 grams of crushed red chili and 50 grams of red chili powder. Mix these ingredients well with a spatula.

2. 2.Simmer the Chilies

   Cook the chili mixture on very low heat for approximately 10-15 minutes, stirring occasionally. Add another half glass of water to adjust consistency and continue simmering until the chilies soften.

3. 3.Add Aromatics and Seasonings

   Once the chilies are soft and the water has reduced, add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste. Follow with 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 60 grams (4 tablespoons) of sugar, 1 heaped teaspoon of salt, and 2 to 2.5 tablespoons of ketchup. Mix all ingredients thoroughly.

4. 4.Cook Until Water Evaporates

   Increase the heat slightly and continue cooking the mixture, stirring constantly, until all the water has evaporated and the paste thickens. The goal is to thoroughly cook and blend all the added flavors.

5. 5.Prepare Hot Oil

   While the chili paste is cooking, place a separate small pan on another burner. Add 1 cup of cooking oil to this pan and heat it until it is very hot.

6. 6.Temper the Chili Paste with Hot Oil

   Carefully pour the hot oil over the chili paste in small batches, using a ladle. The oil will sizzle and create steam. Stir the paste continuously as you add the oil to incorporate it evenly. Continue until all the hot oil is mixed into the chili paste.

7. 7.Cool and Store

   Once all the oil is incorporated, turn off the heat and let the chili paste cool down completely. After cooling, transfer the Chinese chili paste into a clean, airtight container for storage. It can be stored for several months.