minced chili sauce

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  1

  Fresh chili peppers (cannot use dried ones), remove the rotten ones, those with bad eyes, and those without green stalks, wash them, and dry the surface moisture

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  2

  I don’t know what kind of pepper this is, but it is not the pepper we usually eat for cooking, nor is it Hangzhou pepper. This pepper is about the thickness of a finger, roughly the length of a pen. My mother grew it. Selected directly. The treatment method is the same as above, and dry ones cannot be used.

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  3

  Wash the ginger and garlic and dry the surface moisture. Chop the four ingredients together. Just chop it until it's thicker than the dumpling filling, and stir in salt, twice the amount of salt you usually use for cooking. Pour into glass bottles. Leave it in the shade for about a week and it will be almost done.

Tips

The raw materials must not be rotten or have other defects, otherwise the minced pepper sauce will be easily rotten and hairy.
There should be no raw water in the entire treatment process, including containers, kitchen knives, and chopping boards.
Adding more salt can improve the freshness.