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  1

  Let the washed red peppers dry naturally.

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  2

  Chop into fine particles.

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  3

  Chop the ginger and garlic equally.

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  4

  Add salt and sugar.

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  5

  Stir evenly.

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  6

  Take a clean container and make sure it is oil-free and water-free, otherwise the chili pepper sauce will spoil easily.

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  7

  Put the mixed chili into the container and add a tablespoon of high-strength white wine to seal it to prevent bacterial growth.

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  8

  Finally, seal it and leave it at room temperature for a day or two to ferment. Transfer it to the refrigerator and store it for more than half a month before use. By then, the taste of the wine will be gone.

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