1. Process the garlic. Peel two garlics and chop into minced garlic. You don’t need to chop it very finely, you can see that it doesn’t matter if you see small pieces.

When making chopped chili peppers, be sure not to add garlic. It is better to reach a ratio of 1/3 with peppers.

2. Processing ginger: Peel small pieces of ginger and chop into small pieces. For ginger, just half as much as garlic. Set aside with the minced garlic on top.

Do not use animal fat or blended oil on the chopping board. Otherwise, the chopped chili will go bad quickly.

3. Processing the millet peppers: First wash the millet peppers, dry them, then remove the pepper raisins and place them in a clean container for cutting.

What should be noted here is: do not remove the raisins before washing the peppers, but wash them clean and dry them before removing them. Otherwise water will get into the peppers. Not good for the finished product.

4. Chop peppers: This is a happy and painful process.

Cut the dried chilies into small pieces and then chop them with a few cuts. It seems simple, but it is very easy to irritate your fingers. It is recommended that you wear gloves when chopping and don't keep your eyes too close. Prevent the chili seeds from hitting your eyes. If you accidentally get it on your skin, rinse it with plenty of water as soon as possible.

5. Stir the chopped chili peppers: Stir the processed garlic paste, ginger paste and chopped chili peppers evenly. Add appropriate amount of salt. At this step, the amount of salt is very important. It’s hard to say how many spoons to add, because the amount of pepper is different. The amount of salt you add is probably about two tablespoons more than when cooking. Also, the amount of salt directly affects the taste of chopped peppers. Add more according to your personal preference for saltiness.