The key to authentic chopped pepper sauce is to chop all the materials first, and then add liquor and other seasonings. The specific methods are as follows:

Ingredients: 750g of red pepper.

Accessories: 50 grams of sugar, 3 heads of garlic, 30 grams of 65-degree liquor, 60 grams of tender ginger and 75 grams of salt.

1, first prepare pepper, tender ginger, garlic, sugar, salt and 65-degree Erguotou.

2. Peel the garlic, wash it with pepper and tender ginger, and control the moisture for later use.

3. Cut the pepper into sections at will and cut the ginger into large pieces.

4. Crush the peppers, garlic and tender ginger with a meat grinder and put them in a basin.

5. Then add 75 grams of salt.

6, add 50 grams of sugar and mix well for one night.

7. Pour a layer of 65-degree Erguotou on the surface after bottling the next morning.

8. Seal the plastic wrap on the bottle mouth and then cover it. It can be used after 20 days.

9. complete.

Precautions:

There must be no raw water and oil in the production process, otherwise it will be rotten. The surface of chopped pepper sauce is sealed with high-alcohol liquor to prevent corrosion. After all, there is no preservative added to the homemade food.