In addition to soy sauce, white wine and garlic should be soaked for 3 months. The following methods are introduced:

Preparation materials: the smallest millet is 3 kg spicy, 1 garlic alone, 2 kg soy sauce, and 1 cup of white wine above 4 degrees

Production steps:

1 kg or 3 kg millet is very small, and this millet is spicy enough. Cut off the stem and leave a little pedicle.

2. Wash with light salt water and clear water alternately for about 5 times, and keep containers, hands and peppers clean and free from oil stains.

3. Then please clean it up and control the water. You don't have to do anything special, just drain it.

4. Prepare soy sauce, and it is best to use soy sauce that is not too strong, such as extremely fresh; Liquor above 4 degrees; If you like garlic, you can prepare 1 garlic, peel the garlic and cut it into 2~4 petals.

5. Then, fill the jar with 8 minutes, then pour in a little white wine. A lot of soy sauce completely submerges the pepper, cover it, and put it in a cool place to avoid direct sunlight.

6. You can wait until 3 months to eat spicy food. In short, the longer you soak it, the less spicy it will be.