1. Wipe the bright red pepper with a damp cloth and dry it. Peel the garlic, wash and dry the ginger.
2. Remove the stems and chop the red pepper into fine pieces, or use a blender to smash it.
3. Garlic and ginger are also chopped and put into the chili.
4. Add salt.
5. After stirring, cover and ferment at room temperature for two days.
6. Put it into a clean, water-free and oil-free bottle, and pour the white wine. Keep it in the refrigerator after sealing.
Tips:1: Red pepper does not need to be washed, just dry it with a rag.
2: When using a blender, don't beat it too much, a little pepper is better.
3: Take it out with anhydrous and oil-free chopsticks when eating.
