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Wash and clean the peppers. Drain well.
In a pan, place the peppers in, without adding oil. Take your spatula and press them down firmly and continuously against the hot metal. Until the deep tiger skin is formed.
Blend garlic with roasted chili pepper. Pulse the blender a few times—stop, then pulse again—to chop the peppers into a coarse texture. This keeps a nice crunch. Don't over blend them into a super fine paste.
Heat around 1 cup of hot oil aside.
Pour half of the hot oil in, mix well. Then pour in the remaining half of the oil.
Add salt, oyster sauce, and sugar. Mix well.