Add more salt and keep it sealed. Put more salt in it. Salt itself has antiseptic function, which can ensure that pickled food will not go bad for a long time. Sealed and preserved. Avoiding contact with air is an important means. You can steam the Chili sauce on water and then cool it. The Chili sauce in the bottle becomes negative pressure and can be absolutely sealed. Finally, put it in a cool place and keep it away from light. The reproduction of bacteria also needs suitable temperature, and avoiding direct sunlight can effectively hinder the reproduction of bacteria.