2. Chopped pepper chopping boards, knives and containers should be cleaned until there is no oil, and dried in the sun, that is, all tools and containers should not 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 the chopped pepper too full, leave a certain space in the bottle mouth, pour in the white wine and seal it.

6. Ferment the mixed chopped peppers at ventilated room temperature for 2 days, and then transfer them to the refrigerator for cold storage. It can be eaten after pickling for 7 days.

7. Tips:

(1) Red peppers need to be washed and dried before pedicled. If the pedicels are removed first, water will enter the peppers, causing the chopped peppers to become moldy.

(2) Wash the jar with white wine once to thoroughly remove the bacteria in the jar and prevent the chopped Chili sauce from being pickled.

(3) Do not touch water and oil in the whole process of making chopped pepper sauce to prevent the chopped pepper sauce from becoming moldy.