It's the season of pickled peppers again. Buy 5 kg at a time and marinate. They are full of spicy taste, and will not be bad after 1 year. Sometimes when I go to the market to buy food, I often buy too much, and the whole family can't finish it. If we leave them at home for too long, they will go bad easily. Friends with a little experience will know that these vegetables can still be preserved. The reason why pickled things don't go bad easily is because there is a lot of salt in them. It's the season when peppers are on the market. They are not only cheap, but also very fresh and delicious. Today, I will share with you a method of pickled pepper sauce, which is particularly spicy and enjoyable. Delicious and delicious, the method is simple, and it is not afraid of deterioration after being stored for one year. The prepared Chili sauce can be fried, steamed and bibimbap. Usually when you eat steamed stuffed buns in the street, you often see this kind of Chili sauce, which is spicy and delicious.

Prepare ingredients:

Pepper, salt and highly alcoholic wine.

Specific practices:

1. I just bought a few Jin of fresh peppers from the market. You can also use line pepper. First, wash all these peppers. When washing peppers, pick out the broken or broken ones. After cleaning the pepper, put it on a breathable tool to dry.

2. Now that all the peppers are dry, they will be wilted, then the pedicels of these peppers will be removed one by one, and then all the peppers will be cut into sections, and then the cut pepper sections will be minced in a meat grinder to this extent.

3. Pour the twisted pepper into a clean basin without water or oil. At this moment, all the peppers are twisted. I have five kilos of peppers here. Add 150g salt into the basin, and then add a few drops of high-alcohol liquor and mix well. The liquor added here has the functions of disinfection, sterilization and antisepsis. To make this Chili sauce, you only need to add salt, and you don't need to add other seasonings.

4. After stirring, put the pepper into a clean water-free and oil-free glass jar prepared in advance with a clean spoon, cover it and let it ferment in the sun for about half a month.

After half a month, our Chili sauce is ready, and we scoop it into a bowl with a clean spoon, so that the fermented Chili sauce has a sauce flavor, which is fragrant and spicy. We want to eat it when we look at it, and then pour it into the mincing machine and grind it to this extent.

6. The prepared Chili sauce can be fried, steamed and bibimbap. Friends who like it can try it themselves.