1. Means that the surface of the pepper should be washed with clean water and dried, and the buckets and basins used must be clean and oil-free
2. Remove the stem after the moisture is dry
3. Cut each piece into several sections with a clean knife. Put on latex gloves to do it, otherwise the hands will become spicy pork knuckles.
4. Take out the sour plums. This is the sour plums that I have salted for 9 months. The taste is very fragrant. There will be sour plums in March and May every year. I will marinate a jar and make the seasoning.
5. Sour plums take out the middle nucleus and set aside for later use
6. Go to the cooking cup and put in 1/3 of the volume of chili
7. Then add 1/3 of the sour plum, pour in an appropriate amount of high wine, and beat finely
8. All whipped up
9. Put in the plum core just taken out
10. Pour the salt
11. Mix everything well and store in a clean, water- and oil-free glass container. Ferment for a week and enjoy
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