Practice?
1, pour a proper amount of oil into the pot, burn it at 70% heat, put salt in it, and let it cool for later use.
2. Clean and dry the pepper, and remove the pedicle.
3. Chop the pepper into pieces.
4. Pour the chopped pepper into the cool rapeseed oil and stir well.
5, then put the evenly stirred pepper into a clean and waterless glass bottle, press it with a spoon, and finally pour 2 spoons of white wine on it, so that the pepper will not go bad easily.
7. Cover with a layer of plastic wrap and tighten the lid.
8. Chili sauce can be eaten in about seven days.