1. Ingredients: 2500g millet pepper, 300g garlic, 125ml high-strength liquor, 80g pure tea oil, 500g salt.

2. Wash the millet peppers one by one, put them on the sorghum stalk curtain, and let them cool naturally to remove the excess water on the surface. After the millet peppers have dried to a certain extent, remove the stems of the millet peppers one by one. During this process, you can select the millet peppers again and take out all the ones that are even a little bit bad.

3. Place the millet pepper with the stems removed in a sunny place to make the water on its surface evaporate faster.

4. After one to two hours, the water in the millet pepper will have dried naturally. Put them into a blender in batches, pulverize them and pour them into an iron basin.

5. Peel the garlic one by one. There should not be any bad garlic, because this will affect the taste of the chopped peppers. When selecting garlic, look for garlic that looks plump and is firm to the touch. Put the peeled garlic into a blender, mince it and pour it on top of the minced millet pepper.

6. Add an appropriate amount of high-strength white wine, salt, and pure tea oil into it, and slowly stir it evenly with chopsticks.

7. Finally, scoop the mixed chopped chili into the washed earth jar with a small spoon. After all the chopped chili is put into the jar, pour another layer on top of the chopped chili. Add a layer of camellia oil, cover the jar after pouring it, and finally pour a certain amount of cold boiled water into the jar to cover the surrounding area to isolate the chopped peppers from the air, and a delicious jar is ready.