Chop the fresh red pepper and add salt.

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Grind all the rice into powder, and it should be coarse, and don't think about the fine powder of steamed meat (some people will fry the rice and grind it, I don't know which is right)

Mix the powder with chopped pepper and stir well. Don't use too much pepper, it's better to dry it. Later, it will ferment in the jar and there will be moisture.

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Fill the jar and leave it for about a week to eat. The longer it lasts, the more fragrant and delicious it is!

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