Soak red chillies in luke warm water for 30 minutes. Drain water and grind red chillies to fine paste
Heat a Non stick pan, Heat oil. Add ginger garlic and saute until raw aroma goes away. Oil helps in storing for longer duration
Add red chilli paste and saute until the raw taste goes away. Chinese dishes are always cooked on high flame.
This will be like a paste. Add water as required as we need to make sauce. Mix everything well. Add vinegar, salt, sugar and sauces. Mix well. This will add color , reduce pungent taste, add sour and tangy taste and make it last longer
Cover and cook on low- medium flame for 15 minutes, keep stirring in between. The oil will start leaving the sides. Cook for another 3-4 minutes without lid. Switch off .Allow it to cool. Bottle and store in cool dry place.
My Tip: You can add small amount of finely chopped celery too while cooking for additional taste