Preparation materials:

600 grams of red pepper, 50 grams of salt, 60 grams of ginger, 40 grams of garlic, 30 grams of white sugar, 30 grams of white wine and a little corn oil.

Practice:

1, the washed and dried millet spicy is cut into coarse grains with a knife.

2. Put it into a blender in batches and beat it into coarse grains, which only takes 3-4 seconds.

3. After mixing.

4. Add salt, sugar, garlic and ginger and mix well.

5. Pour in high-alcohol liquor and mix well.

6. Bottle, tighten the lid, put it at room temperature for two days, put a spoonful of raw oil seal in the bottle mouth, and send it to the refrigerator for cold storage to let it ferment slowly! You can eat it in about a week.