子姜剁辣椒主料:又鲜又红的红椒、子姜。调料:熟花生油、白酒、蒜子、香油、盐适量。白露后的红椒摘洗净,切1cm见方的小块(不能用刀剁),子姜切大片,蒜子去蒂切片,均入盆加盐、花椒粉、白酒、香油搅拌均匀,腌渍2h后入坛,倒入花生油。辣椒离坛口约30mm,坛口用保鲜纸封严捆紧,以防吸入生水。一般8d后即可食用。鲜红油亮,香辣脆嫩, Ginger chop pepper Ingredients: red and red pepper, ginger. Seasoning: cooked peanut oil, white wine, garlic, sesame oil, salt amount. White peeled red pepper pick wash net, cut 1cm square small pieces (can not be chopped), ginger cut large, garlic to pedicle slices, into the basin with salt, pepper, white wine, sesame oil Stir, pickled 2h After entering the altar, pour peanut oil. Chilli from the altar about 30mm, altar sealed with plastic wrap tight tight, to prevent inhalation of raw water. Generally edible after 8d. Bright red oil, spicy crisp tender,