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1
Prepare materials -
2
Steam the bean drum in a steamer and let it cool -
3
Clean and dry the peppers -
4
Peel the garlic and ginger, and cut the ginger into small pieces -
5
Put chili, garlic and ginger into a blender and puree -
6
Put the pureed chili into the steamed bean drum, Maggi fresh, salt, sugar and high-strength white wine, stir evenly, put it into a bottle, seal it well, and let it ferment naturally at room temperature for 20 days. Edible