1. Fresh Chaotian pepper (not dry), remove the rotten, bad eyes, and no green pedicles, wash and dry the surface water
2. I don't know what kind of pepper this is, but it's not the pepper we usually eat for stir-fry, nor is it Hang pepper. This pepper has thin fingers and roughly the length of the pen. My mother planted it and used it directly. The treatment method is the same as above, and can not be used dry.
3. The ginger and garlic are also washed and dried to dry the surface moisture, and the four materials are chopped together. Just chop it until it is thicker than the dumpling filling. Stir in the salt, which is twice the salt of the usual stir-fry. Put it into a glass bottle. It is almost marinated in the shade in about a week.
Tips:The raw materials must not have rot or other problems, otherwise the chopped pepper sauce made is easy to rot and grow hairy.
There should be no raw water in the whole process, including containers, kitchen knives, and cutting boards.
Add more salt to improve freshness.
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