How is chopped pepper fried?

500g of Zanthoxylum bungeanum, 250g of garlic, 30g of ginger, 30g of sugar, 5g of 10+ salt, 5g of monosodium glutamate and 50ml of white wine.

working methods

1, peeled garlic in advance, washed and drained; Remove the roots of pepper, wash and drain, peel ginger and cut into small pieces.

2. Chop the peppers on a clean, waterless and oil-free chopping board and put them in a clean container, or mince the peppers with a clean, waterless and oil-free household meat grinder and put them in a clean container.

3. Press garlic and ginger into ginger garlic paste and add chopped pepper.

4. Add 10g salt, sugar and monosodium glutamate to the chopped pepper, put on disposable gloves and mix well.

5. Marinate the evenly stirred chopped pepper in a glass jar or glass bottle for 8 minutes, then sprinkle 5 grams of salt, and finally pour in the white wine.

6. Seal the jar with plastic wrap and rubber band, cover it, ferment at room temperature for half a day, then move it into the refrigerator for 5 days, and then open the jar to eat.

skill

1. Make sure there is no water and oil in the process of making chopped pepper, otherwise it will rot easily.

2. It is best to choose high-alcohol liquor, such as 56-degree Erguotou.

3. Wrap it with clean tools every time you take it, and don't be polluted by raw water and oil.