1. Wipe the chili with paper or cloth, remove the stem, break into sections, sprinkle with salt, and marinate for one day
2. The marinated chili peppers are dried in water, spread out to dry until they become wilted
3. Add appropriate amount of sugar to the bottle, about two-thirds of soy sauce, one-third of vinegar, close the lid, shake well, and marinate in the refrigerator for over 20 days
Tips:1. It is best to wipe with paper or cloth, water may cause spiciness to deteriorate
2. Dry it until it is wilted. If the drying time is too long, the spicy fruit flesh is too thin and the taste is not good.
3. Pickling pickles for at least 20 days, otherwise a lot of nitrite will remain
