Summary

Ingredients

• 500 g plum (s), blue or red
• 0.25 teaspoon ¼ pepper (Szechuan)
• 5 clove (s)
• 1 chilli pepper (s), red, dried, more to taste
• 150 g cane suar, brown
• 1 piece (s) ginger root, 2-3cm
• 2 cloves garlic)
• liter ⅛ red wine vinegar
• 0.25 teaspoon ¼ cinnamon powder
• 0.25 teaspoon ¼ anise powder
• 2 tablespoon soy sauce
• 0.5 teaspoon ½ salt

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Instructions

1. Finely mortar the Szechuan pepper, cloves and chili peppers. Peel and grate the ginger, peel and mash the garlic cloves.
2. Wash and core the plums. Put the vinegar, sugar, ground spices, anise and cinnamon in a large saucepan. Cook the plums for about 10 minutes over medium heat until soft, stirring occasionally.
3. Then mix the plums into a sauce with a hand blender and season with soy sauce to taste. Immediately fill the hot sauce into bottles, close and turn upside down for 2 minutes.
4. The sauce goes very well with Asian dishes or grilled meat.