1. When making Chili sauce, the ratio of ginger to pepper is1:10; Preparation materials: 500g of Zanthoxylum bungeanum, 50g of garlic, 50g of ginger, 50g of salt, 20g of sugar, white vinegar 10g, white wine 10g above 50 degrees, clean oil-free water bottle 1 piece;

2. Wash the prepared peppers and dry them in a ventilated place.

3. Put the dried peppers into the dish and peel off the pepper stalks.

4. Wash the prepared garlic, peel the ginger and drain the water for later use.

5. Chop the washed ginger and garlic into a fine paste and put it in a bowl for later use.

6. Slice the dried peppers and put them in a bowl for later use.

7. Put the chopped peppers into a blender and beat them into minced peppers.

8. Pour the chopped peppers into a clean bowl for later use.

9. Pour garlic and ginger into pepper, and put salt, sugar, white vinegar and white wine together.

10, stir pepper, garlic, ginger and other seasonings evenly.

1 1, stir well, put it in a clean and waterless bottle, cover it, let it stand at room temperature for three days, then put it in the refrigerator and eat it one week later.