Ingredients: 3000 grams of red pepper

Accessories: garlic 1500g, lobster sauce 150g, 250g of high-alcohol liquor and 500g of refined salt.

The specific operation steps of pickling Chili sauce are shown in the following figure:

1. Wash the peppers in the morning and put them on the balcony to dry. They can be taken back at night.

2. After peeling garlic, wash it with clear water and dry it.

3. Chop the pepper, not too broken or too rough.

4. Xiaoding, chop the garlic.

5. Cut pepper and garlic.

6. Stir the chopped pepper with garlic.

7. Put the douchi (3 packs) into the basin and mix the salt and spirits evenly.

8. Sealed and bottled, dried for 3 days for fermentation.

9. Seal and bottle.