Ingredients: 2000 grams of fresh small red pepper, 1250 grams of young ginger, 750 grams of garlic

Ingredients: 600 grams of pickling salt, 150 grams of high-quality grain brewed liquor

Production steps:

1. Cut off the stems of small red peppers with scissors.

2. Add a little baking soda and a tablespoon of flour, add water, mix thoroughly with hands and rinse, then wash with cold boiled water several times to fully remove the raw water, and use it after cleaning the ginger. Liangbaikai fully removes the raw water, and adds baking soda and flour to clean more thoroughly and remove pesticide residues more effectively.

3. Do not wash the garlic cloves. Peel them and keep them clean and hygienic. Use a food processor to mince the garlic cloves.

4. Also use a food processor to mince the small red pepper and young ginger.

5. Mix the minced garlic, small red pepper, and young ginger, and add pickling salt.

6. Add white wine and mix thoroughly.

7. Put it into the jar.

8. Close the lid of the jar, pour pure water into the edge of the jar, seal it, and place it in a cool and dry place.

9. It is best to wait until 20 days before eating. At this time, the taste is fully absorbed, the salt has been marinated thoroughly, and the nitrite content is relatively low.