1. Wash and dry the ripe red pepper with clear water, then chop it into pieces on a clean and oil-free chopping board. The finer the better. Chop the pepper, put the pepper powder into a big pot, and mix the ingredients according to the ratio of .5 kg pepper, 2 g garlic kernel, 5 g salt and 5-1 g safflower oil.

2. Chop garlic, put it with pepper powder, salt and Sanhua wine, and stir well. Put it in the sun for 1-2 days to make it naturally sauced, and then put it in a clean glass jar.

3. Add a small amount of Sanhua wine to the sauce noodles and cover the mouth tightly. In sunny weather, you can open the cover to bask in the sun, and avoid stirring, so as not to cause sour taste.

4. Usually, put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce.