Fresh red peppers (which must be made of morning peppers or bullets) are washed, dried, ground into fine sauce and added with a little salt. After fermentation (a little gas is discharged), a little vinegar can be added. In this way, the delicious Shaxian hot sauce is ready. Generally, hot sauce can be preserved for two years, because pepper itself has anti-corrosion and anti-oxidation effects.
Main point: keep the container dry during the production process, otherwise it will be moldy. Cover tightly after eating. When using a spoon, mix the water in the spoon with the hot sauce, otherwise it will produce white mold.