Choose fresh red peppers. If you like spicy food, you can add a handful of morning peppers like me (of course, you can also use them all). Don't remove the stems of peppers, wash them and dry them in water. Be sure to dry it completely, otherwise it will go bad and rot.

Second step

Ginger slices need not be peeled, washed and dried, and garlic peeled for later use. You can also shoot them with a kitchen knife like me. Savage, isn't it, lady? Bypass?

Third step

De-stalk and chop dried peppers. Local tyrants can use a manual cooker (my family doesn't have it). It is recommended not to use electric ones, which will be pulped. If you don't like too much chopping, chop it yourself manually (by the way). Ginger and garlic are also chopped.

Fourth step

Find a clean container, mix chopped pepper, ginger, garlic, salt, sugar and white wine, and put them in a clean glass bottle (this should be prepared in advance). Glass bottles must be oil-free and water-free, not too full, otherwise fermentation will occur.

Step five

Pour a proper amount of cooking oil into the bottle mouth (I use peanut oil), then cover it with plastic wrap and tighten the bottle cap.

Step 6

Ferment in a cool and ventilated place, store in the refrigerator after 2-3 days of fermentation in summer, and eat spicy food after 0/0 in winter.