How to pickle Chili sauce

1. Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. The finer the better. Chop pepper, put pepper powder into a large pot, and mix ingredients according to the ratio of 0.5 kg pepper, 200 g garlic kernel, 50 g salt and 50- 100 g safflower oil.

2. Chop garlic, add pepper powder, salt and Sanhua wine, and stir well.

3, put it in the sun 1-2 days to make it smell natural, and then put it in a clean big glass.

4. Add a small amount of Sanhua wine to the sauce surface and cover tightly. When the weather is fine, you can open the lid to bask in the sun and avoid stirring to avoid sour taste.

5, usually put the processed sauce in a ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce.

Main efficacy

1, antipyretic and analgesic: Chili is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects.

2. Prevention of canceration: Capsaicin, the effective component in pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite and help digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.

4. Reduce fat and lose weight: capsaicin contained in pepper can promote fat metabolism and prevent fat from accumulating in the body, which is beneficial to reducing fat, losing weight and preventing diseases.