Thailand chili 5, garlic 50g, white vinegar 200g, sugar 250g, salt 3G, water 400G, corn flour 20g, water 30g
1. Add water to Thai chili and garlic and cook for 20 minutes in a low heat, cool them and pour them into a blender to make juice
2. Add corn flour into water and mix well.
3. Heat the chili juice of method 1 into a pot, add sugar and salt and stir until it is slightly rolled
4. Add corn flour water to check the defect, and finally add white vinegar to put out the fire.