500g of pepper, 250g of garlic, 30g of ginger, 30g of sugar, 5g of salt10+,5g of monosodium glutamate and 50ml of white wine.

method of work

1, peeled garlic in advance, washed and drained; Remove the root pedicles of capsicum annuum, wash and drain, peel ginger and cut into small pieces.

2. Chop the pepper on a clean, waterless and oil-free chopping board and put it in a clean container, or use a clean, waterless and oil-free home meat grinder to mince the pepper and put it in a clean container.

3. Press garlic and ginger into ginger garlic paste and add chopped pepper.

4. Add10g salt, white sugar and monosodium glutamate to the chopped pepper, and put on disposable gloves and mix well.

5. Put the evenly mixed chopped pepper into a glass jar or glass bottle for 8 minutes, then sprinkle another 5 grams of salt, and finally pour in the white wine.

6. Seal the jar with plastic wrap and rubber band, cover it, ferment at room temperature for half a day, then move it into the refrigerator and refrigerate for 5 days before opening the jar for eating.

Tips

1, make sure there is no water and oil in the process of making chopped pepper, otherwise it will be easy to rot.

2. It is best to choose liquor with high degree, such as Erguotou with 56 degree.

3, every time you take it, you should use clean tools to dress it up, and don't be polluted by raw water and oil.