What's the difference between Chili sauce in the south and oil Chili in the north?

Hot sauce is very popular in Sichuan, Hubei, Guangdong, Jiangsu, Zhejiang, Yunnan, Guizhou and other places in the south of China, and it is also increasingly loved by consumers in the northeast. Because it can stimulate appetite, relieve boredom and help digestion, and is rich in protein, fat, iron, calcium and VC, it is a good food for families and tourists. 1. The technological process of douban hot sauce is 1. Making soybean koji → cleaning → soaking → cooking → cooling → kneading dough → inoculation of seed koji → culture → cleaning soybean koji to remove sludge and dirt. Then soak the beans in plenty of water for 2 hours at room temperature to fully moisten them, and then steam them in an ordinary steamer at normal pressure for 30 minutes or at a pressure of 1kg/cm2 for about 10 minutes until the beans become soft and have no sour taste. It is of great significance to improve the utilization rate of protein and provide nutrients for microorganisms. When flour is mixed, it is not steamed or baked in advance, which is beneficial to koji-making and reproduction, so raw flour is used. In the koji-making operation, the raw material ratio is: soybean 100, standard flour 40-60, koji seed 0. 15-0.3%. These materials are fully mixed and used to make sake koji. The koji-making method includes inoculation, and the culture process is the same as that of soy sauce koji-making. 2. Making bean koji with bean paste → Fermentation in the pool → High temperature fermentation → Mixing salt water → Keeping the temperature of the sauce blank for fermentation → Adding salt for the second time → Fermenting and turning the sauce → Making the finished bean paste. Proportion: soybean koji 100, 15 Bé salt water 70, after fermented grains are mature, add 24 Bé salt water 30. Operation process: First, pour the soybean koji into the fermentor, slightly press it, and then gradually soak it with salt water to increase the contact time between koji and salt water. After fermentation, the temperature is naturally raised to about 40℃, and at the same time, 15 Bé brine is heated to 60 ~ 70℃ and poured into the surface layer, and then a layer of fine salt is sprinkled on the upper layer, and the cover is covered. This fermentation was completed in about 10 ~ 15 days.