Prepare materials. Drain the cleaned pepper, spread it out to dry, dry the water on the surface of pepper completely, or dry the water on the surface of pepper. Remember that there can't be water on the surface of pepper.

2.

Chop the dried peppers, not too finely (the chopping board and knives are disinfected in advance, and there is no oil or water).

3.

Ginger and garlic are cut into sections.

4.

Put the chopped pepper, garlic and ginger into a clean oil-free and water-free basin, add salt and sugar and mix well.

5.

Stir well.

6.

Put it into an oil-free and water-free container that has been blanched and disinfected in advance.

7.

Pour in white wine.

8.

Seal it at a cool and ventilated room temperature for one night, let it ferment, and then put it in the refrigerator for about 7 days to eat.