Ingredients: 500g green pepper?

Accessories: appropriate amount of purified water, appropriate amount of rice wine, appropriate amount of salt

1. Fresh green peppers, remove the bad ones, Wait for the dry ones and keep the good ones for later use;

2. Wash them with clean water, preferably one by one;

3. Cut off the stems of the green peppers. Don't cut it, otherwise the sour chili will be easily damaged.

4. Set aside the cut green peppers for later use.

5. Prepare a clean glass bottle and put all the green peppers in. It is best to put it vertically to avoid crushing the green peppers.

6. Add purified water to the mouth of the bottle.

7. Add 1-2 spoons of rice wine.

8. Add 1 tablespoon of salt.

9. Seal it with a plastic bag and press out the air inside.

10. Cap the bottle to ensure it is sealed; place it on a windowsill or indoors to keep the temperature at about 20-30 degrees. If the room is cold, you can cover it with something.

11. If the color of the green pepper turns yellow after three days, it means that the pepper is sour. In summer, it becomes sour quickly, and it will become sour in one or two days. In winter, it will take longer, and it only needs to turn yellow.

12. Open the lid, skim off the foam on it, and the sour chili is ready.

13. You can take it out and keep it in the refrigerator for later use, or you can seal it in a bottle and use it when eating.