Ingredients

Fresh red pepper (500g)

Seasoning

Garlic (10g) Ginger (250g) Salt (appropriate amount) High-strength white wine (5g)

Kitchen utensils

Others

1 Wash the newly released young ginger and dry it.

2 Wash fresh red peppers and dry them.

3 Peel the garlic, wash and dry it.

4 Chop the dried garlic into fine pieces.

5 Dried fresh ginger and cut into small cubes. (The newly launched young ginger can also be cut into thin slices. As the saying goes: eat radish in winter and ginger in summer. This is the season to eat ginger; haha)

6 Dried and chopped fresh red pepper .

7 Put the minced garlic, ginger, and red pepper into a clean, moisture-free container, add an appropriate amount of salt, and stir the white wine evenly.

8 Put the mixed chili into a glass bottle (or jar), seal it with plastic wrap, and store it in the refrigerator or a cool, dry place.

Tips:

tips:

1: Be sure to use fresh red pepper and fresh ginger;

2: Wash There is no need to remove the stems of the peppers, otherwise water will enter the peppers. If there is moisture, the peppers will be damaged easily and will not be stored for a long time.

3: Be careful when adding salt, not too salty or too little. I just cooked a little bit of the food and cooked it twice (it’s a stupid way for stupid people, don’t laugh at me, I’m also a novice in learning)