Ingredients: salt, oil and liquor.

Production method:

1, ingredients: red pepper, garlic.

2. Wash the red pepper, drain it, cut it into small pieces, and peel and chop the garlic.

3. In a sealed container (most commonly a glass bottle), add red pepper and minced garlic, and then add salt.

4. Add white wine and mix well.

5. Finally, add oil, stir well, cover it, and put it in the refrigerator for 2 days before use.

Precautions: The curing container used must be sealed and airtight to avoid garlic flavor overflowing and bacteria invading, which will affect the quality.

Extended data:

1. The jar with chopped pepper must be cleaned, dried and oil-free, with good sealing performance. If there is no jar, it is recommended to use a coke bottle. Don't put it in the freshly made refrigerator, it will affect the taste. Wine and spicy food will react in a sealed environment for at least one month. After one month, a large amount of gas will be generated in the container, and the bottle may be sprayed, which needs attention;

2. The jar is suitable for mass production and can be kept for several months. The suitable season is after late autumn, because the temperature decreases slowly and it is easy to preserve. Remember not to dry water in the jar, otherwise air leakage will affect the quality of chopped pepper and it will dissolve in acid.

About the amount of salt, it is not too salty when eating. You can put salt according to your own taste; If the jar is made, it needs to be preserved for a long time. The ratio of pepper to salt is basically one or two salts per catty of pepper. If there is no salt, chopped peppers will become very sour and taste bad.