1. Prepare materials.
2. Drain the cleaned peppers, spread them out to dry, and thoroughly dry the water on the surface of the peppers.
3. Finely chop ginger and garlic.
4. Remove the stems and chop the dried chilies, put them in a clean, oil-free and water-free bowl, add garlic, ginger, salt, and sugar and mix well.
5. The glass bottle is scalded and disinfected with boiling water, and the water is wiped dry, and the pepper is put into the bottle.
6. Pour white wine into the bottle.
7. Seal the lid tightly, put it in a cool and ventilated room temperature overnight, let it ferment, and then put it in the refrigerator for about 7 days before eating.
Tips:1. If you find it troublesome to dry, you can also wipe off the moisture on the surface of the pepper. Remember that there should be no moisture on the surface of the pepper.
2. Make sure that there is no oil and water during the production process, otherwise it is easy to rot. When eating chopped peppers, you also need to use a clean spoon with no water and no oil.
3. Putting wine can play a role in enhancing aroma and antiseptic.
4. There are no preservatives for self-made, so it is best to keep refrigerated and eat as soon as possible.
