The chili sauce is a common sauce on the table, and speaking of chili sauce, which is typical of lake Nam, my ancestry happens to be Hunan, and my mother loves chili sauce, and she's also a master in chili sauce. Mother's pickled pepper sauce is cut with pepper, dried with beans, dried with bamboo, dried with ginger, garlic, salt and so forth, mixed with pickled for days, pressed with cans, and finally poured a layer of high white wine that can be eaten for about a month. I'm not as happy as my mother's ears are, and I'm in a hurry. I like fried chili. I can eat it for two or three days