Fruit soaked in chili

Wash the chili peppers, remove the cores at the stem end, cut them into rings, season with an appropriate amount of salt, and refrigerate overnight.

Take out from the refrigerator and squeeze out the water.

Core the apples and pears.

With shredded skin.

Smash the garlic and cut the ginger into thin strips.

Shreds of apple and pear, shredded ginger, and minced garlic are placed into a garlic pounding mortar, add a spoonful of sugar and crush with the pestle; this way, some juice will come out.

It just needs to be crushed into fine pieces.

Add a spoonful of chili flakes for color; this chili powder is not very spicy.

Soak chili powder in water twice the amount of boiling water, and let it cool.

Pour the crushed fruit and chili water into the chili, add a little MSG and mix well. If it tastes bland, add some salt, because the chili loses some salt when squeezed for water. The goal is to achieve a flavor that is neither too salty nor too bland.

Place it in an airtight container and store it in the refrigerator for 24 hours, turning it over once in between. It can be eaten the next day.

Finished product.