Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. The finer the better.
Second step
Chop the pepper, put the pepper powder into a large pot, and mix the ingredients according to the ratio of 0.5 kg of pepper, 200 g of garlic, 50 g of salt and 50- 100 g of Sanhua wine.
Third step
Chop garlic, put it with pepper, salt and Chinese liquor, and stir well. Then put it in the sun 1-2 days to make it naturally sauced, and then put it in a clean beaker. Add a small amount of Sanhua wine to the sauce noodles and cover your mouth tightly. When the weather is fine, you can open the lid to bask in the sun and avoid stirring to avoid sour taste. Usually put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce.