1, prepare 5 pounds of fresh chili pepper cleaned, dried, and cut with a knife, so that it is easy to taste. Chili pepper stalks should be fresh, not bad nor cut off, otherwise it is easy to be bad.

2, burn a pot of boiling water, put the chili peppers in, hot about 1 minute, hot until slightly browned, fish out and cool.

3, 2 bottles of soy sauce poured into the pot, add 100g rock sugar, 100g salt, boil, put 100g ginger, let cool.

4, cooled chili yards into a clean, waterless, oil-free jar, sprinkle garlic on top, pour cooled soy sauce, soy sauce should not be over the chili before you can. The soy sauce can be used for stir-fry.

5, the top and then pour 50ml high white wine, white wine can be sterilized, put in not easy to bad, and will also be more fragrant.

6, and then pour a tablespoon of boiling open cool cooked oil seal. A lot of savory dishes can not be oil, we here pickled pepper practice is to use cooked oil sealing.

Do a good job of sealing and preservation, chili yellow two or three days you can eat, the taste is slightly salty, crisp texture, a pepper can eat a steamed bread, appetizers and rice is very good.