Ingredients used: 1 pound of millet and pepper, 1 piece of ginger, 1 head of garlic, 50 grams of refined salt, 20 grams of sugar, 20 ml of high-strength liquor

——Start making——

①: Wash and select 1 pound of spicy millet.

②: Wash the peppers and spread them out to dry. At the same time, wash a piece of ginger and garlic, peel them and dry them at the same time. ——(Note that the pickled pepper sauce needs to be water-free during the whole process, and all the ingredients and utensils used must be wiped clean. If you are in a hurry, you can use kitchen paper to wipe the water on the surface of the peppers one by one)

③: Chili peppers After drying, remove the stems of the peppers. ——(Note, this step can be done with gloves on, as it may be spicy on your fingers)

④: Put the pepper into a grinder, crush it into powder, and put it into a basin. ——(Note, you can also chop it with a knife, but it is more troublesome, and it tastes better when chopped with a knife)

⑤: Grate the ginger and garlic into minced pieces and put them into the chili pepper basin.

⑥: Weigh 50 grams of refined salt, 20 grams of white sugar, and 20 ml of high-strength liquor. ——(Note that this ratio is the formula for 1 kilogram of chili peppers. You can convert it according to this ratio when making your own)

⑦: Pour refined salt, white sugar, and high-strength liquor into a basin, and wear gloves to mix. Mix well and put it in a bottle to seal, and it will be ready to eat in a week.

1. The pepper sauce needs to be water-free throughout the process. Dry the peppers, ginger and garlic, and dry the water in the pots and sealed glass bottles used.

2. The purpose of adding ginger, garlic and high-strength liquor is to increase the flavor and to extend the shelf life.

3. Let’s talk about the formula proportions. 1 pound of chili peppers, 50 grams of refined salt, 20 grams of white sugar, and 20 ml of high-strength liquor. Remember it.