1. The first note: when pickling chili sauce, the chili peppers must be washed and dried, and there should be no raw water on them. Secondly, add an appropriate amount of ginger. Ginger not only has a seasoning effect, but also has antiseptic and sterilizing effects.

2. The second thing to note is that you must add enough salt. Salt is a natural preservative. According to the ratio of 100 pounds of pepper to seven pounds of salt, the hot sauce made in this way is not easy to spoil.

3. The third tip is to put a small amount of white wine in the chili sauce, which can not only increase the flavor, but also prevent corrosion. Extended shelf life.

4. The fourth tip is to seal the prepared chili sauce with a layer of oil, which not only adds flavor but also blocks air. Prevent deterioration and achieve long-term preservation.

5. The fifth little trick. The prepared chili sauce must be in a sealed jar. Store tightly to seal out the air and extend the shelf life.

6. The sixth note is that the prepared chili sauce must be refrigerated in a dark and low temperature place. It can be refrigerated. Pay attention to the above 6 points, then the chili sauce you make can achieve long-term storage.