Chili sauce with garlic and tender ginger, the ratio is 6:1:1.5, the sea salt is salty enough, one tablespoon of sugar, and I bought a small bottle of 56-degree Erguotou with about 25ml peanut oil sealed. You can also mix it according to your own taste.

wing bobcat

materials

red finger pepper

garlic

tender ginger

coarse sea salt

white sugar

raw oil

high-alcohol liquor

garlic tender ginger Chili sauce

chopped red finger pepper < P > mince the garlic

chop the tender ginger

then put them all together, mix the sea salt white sugar and high-alcohol liquor together and bottle

put a spoonful of peanut oil in the bottle and seal it

cover it tightly and put it in the shade or refrigerator for a week.