How to make Wuyang salted bean curd Chili sauce

Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. The finer the better. Chop pepper, put pepper powder into a large pot, and mix ingredients according to the ratio of 0.5 kg pepper, 200 g garlic kernel, 50 g salt and 50- 100 g safflower oil. Chop garlic, add pepper powder, salt and Sanhua wine, and stir well. Put it in the sun 1-2 days to make it naturally sauced, and then put it in a clean beaker. Add a small amount of Sanhua wine to the sauce noodles and cover your mouth tightly. When the weather is fine, you can open the lid to bask in the sun and avoid stirring to avoid sour taste. Usually put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce.