Homemade chopped chili sauce

Fresh chili peppers (dried ones cannot be used), remove the rotten parts, any bad spots, and those without green stems, wash them clean, and let the surface water dry.

I also don't know what kind of pepper this is, but it's not the chili we usually use for stir-frying, nor is it Hangzhou pepper. This chili is about the thickness of a finger and roughly the length of a pen. My mom grew it and picked it directly. The method of handling is the same as above, and it can't be used dry either.

Ginger and garlic should also be washed and dried of surface water, and the four ingredients should be chopped together. Chop until slightly coarser than dumpling filling, then mix in salt, using twice the amount of salt normally used for cooking. Put it into a glass jar. Place it in a shaded area for about a week until it is nearly pickled.