Cone-shaped red pepper fruit

energy

garlic

Fermented soybean

salt

crystal sugar

Recipe practice:

1. Tiandeng Tianjiao, washed and dried.

2. Chop peppers and wear gloves, or your fingers can't stand it.

3. Add the chopped ginger. Of course, Jiang Ye is dry, and the whole production process cannot be raw water.

4. Add garlic paste, and the ratio of garlic to pepper is 1: 2.

Haha, the secret lies in lobster sauce, which is bought from Huangyao ancient town. This is an ancient tribute. Soak the pepper in rice wine for later use when cutting it. The purpose of this is to make the taste of wine completely penetrate into the fermented soybean.

6. Sprinkle with appropriate salt.

7. The white one is rock sugar. Don't put too much rock sugar, it will turn sour ~

8. Put it in a jar, wait a few days, open the lid to smell the fragrance, and you can eat it.