1. Peel the papaya and air-dry the papaya slices until they are half dry.

2. Take advantage of this free time to dry papaya, put pepper and garlic into the vegetable cutter and crush them, preferably chop them, but I'm too lazy to do it. My hand hurt when I chopped it last time.

3. Add a spoonful of salt and a little wine to the stirred garlic pepper, mix well and put it in a bottle for pickling.

4. Take back the papaya that has been dried for a day, add the pickled Chili sauce and mix well.

5. After mixing well, put it in a bottle, fill it while pressing, add a small amount of soy sauce when it is half full, and then help the mixed papaya to complete the filling.

6. Add soy sauce after loading papaya. Put the soy sauce in an inclined bottle and you will see it. You can add more soy sauce if you like salty food. I am more casual.

7. Marinate for about a week and you can eat it. With oil-free chopsticks, you can get what you want to eat. Add some peanut oil to the bowl and you can eat it. It's spicy and crisp, and you don't need to refuel.