• 

  1

  Wash fresh Yunnan millet, dry it, cut the stems and chop into small pieces.

• 

  2

  Bottled, the net weight of this bottle is approximately 340g.

• 

  3

  Wash the ginger and garlic, chop into puree and mix well. The ratio of ginger, garlic and sea pepper is 1:0.1.

• 

  4

  Add salt and mix well. The ratio of sea pepper and salt is 1:0.05, which should be 17g. Actually, 16g is used. bookBasically, it’s 500g of sea pepper and 50g of salt. I halved the amount of salt because I think this can highlight the umami flavor of the sea pepper.

• 

  5

  Add fried sesame seeds and mix well. You can buy crispy sesame seeds directly in the supermarket. The amount of sesame seeds is the same as salt (I use it to make it easier to remember)

• 

  6

  Pour in the sesame oil. I originally wanted to use the same amount as salt, but I shook my hand and added 19g.

• 

  7

  Finally, slowly pour in the lettuce oil. The amount of lettuce oil should be enough to cover the surface of the sea pepper. Don't be afraid of pouring too much, as the oil will slowly soak into the sea pepper sauce during the later marinating process; I also added lettuce oil later.

• 

  8

  Finished product picture

• 

  9

  The sea pepper sauce is ready and will be ready to eat in half a month. It can be kept in the refrigerator, but I still keep it outside.

Tips

1. Buy fresh spicy millet from Yunnan a few days before the beginning of autumn. There are more sea pepper seeds after the beginning of autumn.
2. 2 pounds of fresh sea pepper will weigh approximately 1.3 to 1.4 pounds after cutting and drying.
3. For good memory, the dosage of salt, sesame, and sesame oil is the same. You can actually adjust it according to your needs. I was always worried about whether the sesame oil would be too much, but later when I actually ate it, I still felt that it could be that much.
4. The lettuce oil will mature after being pickled. Don’t worry about the lettuce oil being unpalatable. You can use it directly for dipping.
5. It can be used as the basis of bean paste, just put the fermented bean paste in it and mix it.