Materials

Main ingredients; fresh chili 650 grams of ginger 100 grams of garlic 150 grams

Supplementary ingredients; sugar 25 grams of salt 50 grams of white wine 40 grams

1, fresh chili pepper selected without scars and no injuries to wash and dry water (chili pepper should be rinsed with water, do not soak, soak, if, chili pepper will absorb some of the moisture, chili pepper cleaned, and then drying this step is very important)

2, prepare materials, garlic peeled.

3, chili peppers de-tipped, cut into small sections.

4, garlic cut into two cloves.

5, ginger cut into coarse grains.

6, put the diced chili peppers into the cooker.

7, stir into crumbles (not too crumbly, but slightly chunky chili).

8: Add the garlic and ginger and stir to crumble.

9, all ingredients into the pot pour salt, sugar and mix well.

10, rest for 15 minutes.

11, into the bottle, pour white wine. Room temperature fermentation for 2 days and then into the refrigerator for two weeks, you can eat. (The bottles should be boiled in boiling water and then dried until no water and no oil).

12, garlic hot sauce finished picture.