1, put the fresh red chili peppers into the water to wash, wash the chili peppers do not have to go to the chili peppers tip, otherwise it will go into the water, it is not easy to dry the water, chili peppers are easy to bad.

2, wash the red pepper, drain the water, spread the pepper, dry for half a day, dry the surface of the pepper, do not have raw water. After drying, remove the chili pepper tip.

3, cut the chili pepper into two halves, and then cut the chili pepper into julienne, and then finally cut into the end, cut chili pepper, easy to spicy hands, to wear disposable gloves or hand wrapped in a plastic bag, cut chili pepper will not be spicy hands.

4, the garlic and ginger after washing, also need to dry the water, and then cut the garlic and ginger into pieces.

5, put the chopped chili peppers in the container, add the minced garlic, minced ginger, salt, sugar, toss well. The amount of salt should be put enough, put less salt, pickled chili sauce taste sour.

6, in advance of the glass bottle put in water to boil a little disinfection, the bottle to dry moisture, if pickling more, with an altar, the mix of chili pepper crushed, scooped into the bottle with a spoon, with a spoon compacted.

7, fill the bottle, drizzle 1 tablespoon of white wine on the surface of the pepper, cover the bottle, tighten the seal, the white wine should be a high degree of white wine, 50 degrees or more, put the bottle in a cool place to save the fermentation, 30 days or so of fermentation is good, you can eat. No days before, it is best not to eat, the content of nitrite is high.