1. Prepare 4g green pepper, a handful of white sesame seeds, white wine, white sugar, white vinegar, 2 garlic, 2 ginger, garlic and pepper, 1 shot of pepper, cooking oil and soy sauce.

2. Peel, wash and chop the ginger, and peel, wash and chop the garlic, and put them in a small bowl for later use.

3. Remove the pedicels of green Hangzhou pepper, wash it with pure water, drain the water, chop it up and put some salt in it for 15 minutes.

4. Put about 3mL of oil on fire to boil the oil. When there is a slight smoke, put the cleaned and dried pepper into the pot and fry it. When it is fragrant, take out the pepper, put a handful of clean white sesame seeds and turn off the fire. After five minutes, put the chopped ginger and garlic into the pot and fry it with the cheese for half a minute. Then add a little salt and light soy sauce to taste. Never turn off the fire.

5. Put a small amount of white wine, white vinegar and white sugar into a bowl to dissolve the sugar. At this time, control the water content of the flooded Chili sauce, pour the sweet and sour wine into the Chili sauce and mix it. Finally, pour the fried ginger and garlic into the sauce and mix well, then bottle it, seal it and put it in the refrigerator.