1. Prepare red peppers and choose fleshy and slightly spicy peppers; Peppers with thin skin and less meat are generally spicy and suitable for side dishes.

2. Wash the red peppers, and don't go to the pepper seeds yet. Sprinkle with 1 tbsp salt and soak for 20 minutes.

3. Prepare 2 pieces of garlic, wash and peel, and peel and wash ginger for later use.

4. Seed the red pepper and put it on the chopping block.

5. Cut the red pepper into small squares; No cooking machine is needed to break it. Chop into pieces that are one to two times larger than the general chopped pepper sauce, according to local conditions and personal preferences.

6. Put the chopped peppers in a clean bowl.

7. Chop ginger and garlic for later use

8. Prepare a clean and oil-free small pot, add chopped red pepper and chopped ginger and garlic.

9. Add 2 tablespoons of salt

10. Half a spoonful of monosodium glutamate

1 1. Pour off the excess water. Clean the glass bottle and make sure there is no oil. Rinse with cold boiled water again, drain the water, and put the mixed red pepper into the bottle with a spoon.

12. Stick plastic wrap on the bottle mouth, isolate the air and cover the bottle cap. Put it in the refrigerator. This dish is extremely fast. It is usually pickled in the morning and can be tasted at noon. It is very delicious. After adding salt, the thick red pepper stimulates a little sweetness, slightly sweet, spicy and salty, and tastes great ~