Small-scale production with ordinary kitchen knives and chopping boards can be, of course, the chili peppers will be chopped with some effort. Raw materials in the red pepper can be used in a variety of varieties, large bell peppers or small common pepper can be, of course, different degrees of spiciness by personal preference, should be deseeded. Garlic should also be chopped, but do not have to be too crushed, mainly for the sake of mixing evenly and easily into the flavor. Peeling garlic is a hard work, you have to have great patience and the spirit of not counting fame and fortune. Chopped chili and garlic grains mixed well, then add salt, add gradually, while stirring, taste the salt flavor appropriate before stopping. Then pour in domestic white wine, one can add flavor, two can make chili and garlic eat very crisp. Another can add things such as a small amount of pepper and sugar are discretionary, mainly to add different flavors.
The final process is to store in containers that are airtight, pickle glass jars with lids are a good choice. Be careful to avoid getting oil on everything in this process, or at least wash and dry it with detergent before making it. Scoop it out one at a time with a special spoon and close the lid.
The finished bad chili is actually ready to eat right away, but the flavors haven't soaked in yet, and the garlic is still pungent enough that you have to wait three to five days for it to taste good. Chili will gradually become sour, appetizing and delicious, can be eaten directly as a small dish, you can also make a special spicy sauce used to fry lettuce and other vegetables, and fried konjac tofu, or make fried rice, tender yellow eggs, bright red chili diced, white rice, very delicious.