Preparation materials: carrot, tender ginger, garlic bolt, pepper, high-alcohol liquor, rock sugar, salt and pepper.
First, wash the tender ginger, break it into small pieces, wash the millet pepper, and peel the garlic for about 30 petals.
Second, cut off the head of millet pepper with scissors. Rotten and broken peppers should be picked out and not soaked.
Third, prepare an altar, Erguotou liquor and a pack of salt.
Fourth, the jar was cleaned, and four bowls of water were added inside, and half of a pack of salt was put first.
5. Then add the processed millet pepper.
6. Pour in garlic and soak it together.
Seven, it's the turn of the tender ginger to pour it in together.
Eight, add carrots and garlic bolts.
Nine, I have prepared pepper to soak together, which is more fragrant. If the pepper is washed clean, it will not fall off with a sieve.
Ten, then add the remaining half of the salt.
Eleven, cover the lid, spray water around the altar rock to isolate the air, and you can eat it in half a month.
Twelve, half a month later, you can take it out when you want to eat it.