Chopped pepper

Overview

This chopped pepper is super spicy because I chose millet pepper. If you can't stand it being too spicy, you can choose red bell peppers and mix in some millet peppers to neutralize it. This recipe is made by me according to my own taste. Again, it is difficult to adjust according to everyone's taste. You can add or subtract seasonings according to your own taste. In addition, this recipe is not authentic for Brother and Sister Sichuan, and I am not a professional, so I hope foodies will accept it. You can also leave me a message to give me some advice. As the so-called foodies are on the road, we share it together. Please note to those ahead: From the beginning to the end of this condiment, there must be no water or oil in anything that comes into contact with it! Remember, I won’t say it three times

Tags

• homemade sauce
• garlic
• high-strength liquor
• millet pepper
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 I'm also afraid of spicy food, so I chose this medium-spicy type of chili, which has thicker meat because the skin of the chili pepper won't be left after fermentation. Wash the peppers and dry them without any water! Remove the pepper stems.

   

2. 2 Okay, I don’t have a wooden basin or anything like that at home, so I can only chop on the cutting board. First chop the peppers into sections, and then dance your arms to start. Women lose weight and men build muscles. You'd better bring glasses and gloves.

   

3. 3 Prepare a clean container, make sure it is clean. Put the chopped chili pepper in.

   

4. 4 Mince the garlic and mince the ginger, add salt and sugar, and pour in high-quality white wine. Start stirring. Try to stir evenly, this is not tiring, no need to be lazy. Why is it said that there is an appropriate amount of salt? Some people are heavy on it and some are light on it. You can taste it while stirring and add the right amount. Don’t put too much wine in it, but use a high level of wine. If you put too much, I'm worried you'll get drunk!

   

5. 5 After mixing evenly, put it into a container and put it in the refrigerator. It will ferment for about a week and then it is ready to eat. You can eat it directly, or mix it with rice, noodles, or make fish heads. In short, whatever you like.

   

6. 6 Every time you serve chili from the container, be careful not to bring oil or water with your chopsticks or spoon, otherwise the chili will be easily damaged. After it's done, just mess around with your mouth, stomach, and butt! In short, he suffered in three places!