1. Wash the peppers in the morning and put them on the balcony to dry, and they can be recovered at night.
2. After peeling the garlic, wash it with water and let it dry
3. Chop the chili, not too crushed or too rough
4. Chop the garlic, small diced
5. Cut the chili and garlic
6. Stir the chopped chili and garlic together
7. Add tempeh (3 sachets) to the basin, and stir well with salt and high wine
8. Sealed and bottled and fermented for 3 days
9. Sealed bottling
Tips:1. Be careful not to get oily.
2. After sealing and bottling, it will be dried for 3 days, and it can be eaten after one month.
3. If the food is light, the amount of salt can be reduced appropriately
