Steps:

Step 1: Don't choose peppers first, clean them with clear water, then spread them on the chopping board and wipe off the moisture on the surface of peppers with kitchen paper towels.

Second, we choose the root of the pepper, then cut the pepper into small pieces, put it into a larger pot, add 10g salt, 10g sugar and a proper amount of rice vinegar, then mix the seasonings evenly and marinate for 20 minutes to make the pepper have some bottom flavor.

Step 3: Prepare some garlic and cut it into garlic slices for later use, shred millet pepper with oblique knife and ginger for later use, pour more cooking oil into the pot, add dried red pepper and a pinch of pepper after the oil is slightly hot, stir-fry until the pepper becomes discolored, and then remove the oil and pepper for later use.

Step 4: Add shredded ginger, garlic slices and millet pepper into the pepper, and then pour in fried pepper oil, 100g soy sauce, 70g balsamic vinegar and 15g white sugar. Continue to stir the sauce and pepper evenly, and then put the pepper into a sealed jar. If there is no sealed jar, you can also directly cover it with plastic wrap and put it in a basin for pickling.

Step 5: Pour in the juice, cover it and shake it. Marinate in the refrigerator for 3 days before eating.