Preparation materials: 500g Zanthoxylum bungeanum, 50g garlic, 50g ginger, 50g salt, 20g white sugar, white vinegar 10g, white wine 10g above 50 degrees, clean oil-free water bottle 1.
1. Wash the prepared peppers and put them in a ventilated place to dry the water.
2. Put the dried peppers into the dish and peel off the pepper stalks.
3. Wash the prepared garlic, peel the ginger and drain the water for later use.
4. Chop the washed ginger and garlic into a fine paste and put it in a bowl for later use.
5. Cut the dried peppers into pieces and put them in a bowl for later use.
6. Put the chopped peppers into a blender and beat them into minced peppers.
7. Pour the chopped peppers into a clean bowl for later use.
8. Pour garlic and ginger into pepper, and put salt, sugar, white vinegar and white wine together.
9. Stir the spices such as pepper, garlic and ginger evenly.
10, stir well, put it in a clean and waterless bottle, cover it, let it stand at room temperature for three days, then put it in the refrigerator and eat it after one week.