2. Wash the chopping board, knives and containers for chopped peppers until there is no oil, and dry them in the sun, that is, all tools and containers cannot be left with oil and raw water.

3. Chop the red pepper, chop the garlic cloves together, and chop them into even pieces.

4. Put the chopped red pepper into the prepared container in several times, add salt in several times and mix well.

5. Don't bottle chopped peppers too full, leave a certain space in the bottle mouth, pour in white wine, and then seal.

6. Ferment the mixed chopped pepper in an airy room at room temperature for 2 days, and then transfer it to the refrigerator for cold storage. After pickling for 7 days, it can be eaten.