Ingredients: 5-6 fresh garlic, 2 pieces of ginger, 1 cup of high-alcohol liquor, 1/4 cups of sugar and salt (the more, the better).
Steps:
1. Wash and dry the pepper. This is very important. Chopped peppers will easily become sour, moldy and rotten if mixed with raw water.
2. Peel the garlic, wash the ginger slices and dry the water vapor. If you pay attention, you can also remove the ginger skin. I didn't cut it at home when I was a child, so I didn't do this step.
3. Chop the dried peppers. I was lazy and used a shredder. The effect is similar, mainly because it is easier. Garlic and Jiang Ye are mashed in the machine.
4. Put pepper, garlic, ginger, salt, sugar and wine into a clean oil-free bowl and mix well, then bottle. Ferment for a week or two and you can open it and eat it.
Note: putting more salt and wine is beneficial to long-term maintenance.
Nutritional analysis
1. There is a capsaicin mainly composed of capsaicin and dihydrocapsaicin in pepper. The pungent taste produced by this capsaicin is widely loved in taste.
2. Pepper not only tastes good, but also contains rich nutrients. It can also stimulate the secretion of saliva and gastric juice, stimulate appetite, promote blood circulation and eliminate cold and dampness.