Ingredients and materials

chili

garlic

ginger

salt

High-alcohol liquor (I use 56-degree Erguotou)

1. Wash the red peppers, pick out the soft and rotten ones, wash them and dry them thoroughly until there is no water at all. I spread them out to dry for more than a day.

2. When cutting peppers, it is best to wear disposable gloves, otherwise your hands will be too hot. Chop all the peppers. If possible, it's better to cut them yourself. Try not to use a blender. It's better to cut them by hand if they are made by machine.

3. Chop garlic and ginger.

4. Pour the chopped pepper, salt, garlic and ginger together, stir well and bottle.

5. Don't fill it too full. Sprinkle a layer of salt on the top layer after filling it, and pour some white wine (don't be reluctant to put wine, it will enhance fragrance and prevent corrosion, which will play a big role)

6. The bottle is sealed, let it stand at room temperature for half a day to a day, ferment it, and then put it in the refrigerator for a week.