15kg of fresh red pepper, 8g of edible salt, 5g of tender ginger, 5g of purple garlic and 15g of high-alcohol liquor.

2. Practice:

(1) Pedicel the pepper.

(2) Wash ginger and garlic for later use.

(3) salt is about 8g.

(4) Wash and dry.

(5) Prepare a large oil-free wooden pot (there is no wood at home, but a large stainless steel steamer is used), and find a wooden board about the size of the bottom of the pot and put it on the bottom to cushion the roasted pepper, so as not to damage the pot.

(6) Slaughter it repeatedly with a special butcher knife. Hehe, this knife has been used at home for 2 ~ 3 years. When it is slaughtered, it turns over. When it is slaughtered into large pieces, you can add ginger and garlic and then slaughter it together.

(7) Make it even to the size of corn kernels, and master the degree of crushing by yourself.

(8) add 8g of salt at a time, and mix it evenly with an oil-free wooden spoon. You can try the salt yourself. It will be too sour to add salt to dilute the finished product for a long time. Anyway, your personal taste can be adjusted by yourself.

(9) Add 15g of high-alcohol liquor to increase the flavor.

(1) Generally, the earthen jar is covered with an injection jar and sealed along the water for 15 days before cooking. It is also good to store in glass bottles.

(11) The whole process of making this 15 Jin pepper takes about 4 hours.

(12) The finished product is bright red and eye-catching, and it can be used to cook delicious food in about one week. This way, peppers can be stored for one year and eaten for one year. In the second year, I bought fresh peppers and continued to operate circularly.