2. Garlic: 0.5 kg.
3. Jiang:? 0.5 kg, preferably fresh ginger.
4. Dried yellow sauce: 0.5 bags (1 kg), preferably Liubiju.
5. monosodium glutamate: 0.2 kg.
6. White sugar: 0.5 kg, preferably cotton white sugar.
7. White vinegar: 0.5 kg, preferably white vinegar produced in Shanghai.
8. pear:? 1 kg, preferably snow pear or crystal pear.
9. salt: 0.5 kg, plus refined salt.
1. Wash the pepper, remove the pepper root, and keep the pepper seeds.
2. Peel and root garlic and chop it.
3. Peel and mince the ginger. If it is not fresh ginger, remove the long shredded ginger from the ginger foam.
4. Peel, core and seed pears and chop them.
5. Put the above crushed foam into the basin in turn, then add other ingredients in turn and stir evenly.
6. Salt, sugar and white vinegar can be added appropriately according to personal and family tastes.
7. Put the finished pepper foam into a 5000 ml glass bottle (this glass bottle can be bought in a medical equipment store, a 5000 ml wide-mouth bottle), cover it tightly, place it in a cool place, and take it immediately.