Ingredients: red pepper 10 kg, garlic 5 kg, Guilin Sanhua wine bottle, salt 1 kg, lobster sauce 1 kg.

1. Wash Zanthoxylum bungeanum, dry it for 2 days, remove the pedicle and chop it up (pay attention to protect your eyes).

2, garlic is also chopped with a knife, and then mixed with pepper.

3. Then put the lobster sauce into the mixed pepper and stir it evenly, as shown in the figure below.

4. Then add a catty of salt and a catty of wine, and mix them all well.

5. After mixing evenly, put it into a jar with good sealing performance.

6, put it for 3 days and you can eat it, so that the pepper will be more fragrant.

skill

Avoid oil and water all the time, and all pots and pans must be dry and oil-free.