Ginger 200g

Sanxiang red chili 1000g

1 tbsp white wine

Garlic optional

Salt 1 tbsp

Spicy and sour flavor

Other process

A few hours time-consuming

Simple Difficulty

Hunan chopped chili Steps

1

First, wash the red pepper and ginger the first day, drain the water. (You can use the sun for a little while.)

2

Then cut the chili pepper into small thumb-sized chunks. (Personal experience: too small for easy storage, too large and ungainly.)

3

......

4

Cut into a large pot and wait for the next step.

5

Air-dried ginger is cut into small pieces, many people prefer to mince it. But I think this is more flavorful. It is more reflective of Hunan's domineering savagery.

6

Then the cut ginger and red pepper together, add salt. (This time must not skimp on your home salt, the success of the whole depends on the proportion of salt. Personal experience is four or five times more salt than the usual fried vegetables.)

7

Stir well now. Some people like to add a little high white wine at this point.

8

......

9

Then most of the water will be forced out of the red chili and baby ginger. The water that is forced out should never be put into a container. Because that will greatly affect the taste and texture.

10

Then slowly put them into the container one layer at a time from top to bottom. Seal it for a week or so and it's ready to eat. That sourness you know.