Tools/raw materials

Zanthoxylum bungeanum 1000g, millet pepper 500g, ginger 20g, garlic root, white wine 50g, soy sauce 50g, sugar 10g and salt.

1, ginger and garlic are cut into pieces for later use.

2. Zanthoxylum bungeanum and millet pepper are both cut with oblique knives.

3. Add ginger, garlic, salt, soy sauce and white wine to the chopped pepper and mix well.

This is the finished product.

5. After bottling and compacting, seal with sesame oil to make a finished product map of pickled peppers.