1. Wash the peppers and remove their stems, and use a meat grinder or juicer to grind them for later use
2. Wash the apples and peel them (you don't need to peel them, but they are easy to block when twisting, I usually peel them) and wring them into puree for later use. By the way, also twist the garlic into puree for later use;
3. Stir-fry the peanuts and let cool and peel them. Use a rolling pin to crush them for later use; put a little oil in the wok. After the oil is cooked, put the chopped green onion and ginger, then pour the twisted peppers and apples, and fry the peppers over medium heat. Soak in low heat, add soybean paste and ground peanuts and stir fry constantly, so as not to stick to the bottom of the pan; fry for about 5 minutes, turn off the heat, add garlic, sugar, vinegar, salt, etc., stir evenly, let cool and ready to eat, bottle Can
