Wash fresh self-picked chili peppers twice in a tub of water, then place them in a ventilated area to dry until there is no water on the surface. Two hours in the sun should do it!

After drying the water, remove the head of the pepper with a knife, then cut the pepper in half, sprinkle it evenly with salt, and leave it in the basin to let it slowly come out of the water.

Simmer the sauce. Pan heat, pour the blending oil, add peppercorns and sesame leaves and turn on low heat, in turn into the onion, ginger and garlic fried for a while, and then pour into the old soy sauce, salt, chicken essence, sugar, simmering for a minute off the heat, let it cool down and then pour into the white wine. So the sauce is ready.

Finally, put the chili pepper into a plastic box, pour in the cooled sauce, and then stir well, sealed and placed in the refrigerator and other cool places to save. 3-7 days can be eaten, hot and sour sweet!