Main ingredients

Red pepper

1000g

Zijiang

1000g

Garlic rice

250g

Small pepper

250g

Old ginger

100g

Accessories

Sanhua wine

50g

Salt

70g

Steps

1. Prepare all the ingredients and soak the ginger in water first.

2. Wash the skin and sediment of the ginger.

3. Wash the ginger and drain it.

4. Cover the ginger with 20 grams of salt overnight.

5. Remove the pepper handles from large and small peppers.

6. Use scissors to cut the pepper into small sections.

7. Peel the garlic.

8. Put the chili, ginger and garlic into the blender.

9. Put the crushed chili pepper into a clean basin without oil and water.

10. Add salt.

11. Add wine. (56 degrees)

12. Mix the crushed chili peppers evenly, compact them and let them sit overnight.

13. The next day, pour away the water for pickling the ginger and pour the ginger into the chili basin.

14. Mix thoroughly.

15. Put the mixed chili and ginger into the jar. Add a little wine on top. (Make sure the jar is oil-free and water-free).

16. Put water on the edge of the jar and cover it with a lid.

17. You will be able to eat the appetizing chili pepper and ginger in one week.