Tools/materials: green pepper, millet spicy, garlic, salt, sugar, white wine, clear water, pots, dustpans (large containers can be spread out to dry), plates, mixers, glass bottles with lids.

1, the green peppers grown at home or bought at home, put them in a big pot, and clean them. When cleaning, don't remove the pepper stalks first, so as to avoid raw water from entering the peppers. Take them out if they have eggs or are damaged. After all cleaning, put it in a large container, spread it out, dry the moisture on the surface of the pepper, and dry it in a ventilated place outside for about 1 hour.

2. Prepare some ingredients when the pepper is air-dried, 500g millet spicy and 500g garlic, and add millet spicy to make the color look better, and add a little spicy flavor. Garlic can increase the garlic flavor, and the amount of these two ingredients can be added or reduced according to your preference. Wash the millet spicy, dry the water, remove the pepper pedicle, and peel the garlic.

3. Dry the moist green peppers, remove the pepper stalks, cut the peppers with the removed pepper stalks into sections, and mash them in a blender, not too fine, which is a little grainy and better to eat. After mashing, put them in a large basin for later use. After all the green peppers are mashed, mash the millet and garlic and put them together.

4. Add 240g of salt, 120g of white sugar and 60g of white wine to the prepared peppers and stir them evenly. This step must be completely stirred evenly. The glass container is too small. Transfer it to a large pot and stir the seasoning completely.

5. After stirring evenly, a small amount of chili sauce will come out, so it can be bottled directly. Take out the bottle prepared in advance, and the bottle needs to be cleaned in advance to ensure that it is water-free and oil-free. The finished chili sauce is packed in the bottle, and the chili water should not be put in as much as possible when it is packed. Because it is pickled fresh chili, it has not been fried, and the water content is high, so the chili water that has come out should not be put in, and the bottle mouth should not be filled too full.

6. After filling, pour a little white wine at the bottle mouth to seal it. There is not too much white wine. The bottle cap of a Erguotou is almost one-third of the amount. Pour it on the surface of the Chili sauce, cover it, seal it, and be sure to cover it tightly to avoid too much air entering and spoiling. The spicy and salty Chili sauce is ready.