Pickling method of Chili sauce

The first step: first, clean the peppers, and use millet or other peppers to choose according to the spicy degree you can bear. After all the peppers are cleaned, spread them out to dry the water. The water must be dry, otherwise it will go bad easily.

Step 2: Then we cut some Jiang Mo and minced garlic. A catty of pepper can be chopped with 30g Jiang Mo and 50g minced garlic, chopped with a knife or broken with a cooking machine. After the peppers are dried, they should also be chopped with a knife or broken with a cooking machine.

Step 3: Put all the minced peppers and minced ginger and garlic into a clean pot, then add 40g of salt, 10g of white sugar, 10g of white vinegar and 10g of high-alcohol liquor, stir them evenly, put them into a clean sealed pot, cover them, and put them in the refrigerator for 7 days.