Spicy

1

Clean the spicy with a clean piece of pie (or wash the spicy with fresh water and dry the water). And then the spicy ones will be removed。

2

Cut the spicy with a knife。

3

Put sugar, salt, proportionally in the spicy spicy。

4

It's going to mix up the spicy meat into the altar。

5

As icons. Close the altar。

6

The water is being injected along the altar and isolated from the air. Make it fully naturally fermented。

7

Another can。

8

Mostly friends eat more。

1. Remember that all utensils must not come into contact with oil or water. 2. When making Zao Lazi, you must adjust the ingredients proportionally. 3. Do not let the water on the rim of the jar dry up; otherwise, the Zao Lazi will spoil and taste bad. 4. The Zao Lazi is ready to eat after the initial natural fermentation period of about one month. 5. The fermented Zao Lazi is delicious, with a flavor that is sweet and sour with a hint of spice. 6. If you make too much Zao Lazi and cannot finish it at once, you can put it into glass bottles and store it in the refrigerator to eat gradually. Alternatively, take the Zao Lazi out, add some salt and rock sugar to taste, put it back into the jar, and store it for up to a year. (You must add rock sugar the second time, not white sugar, because the chili paste does not need to ferment again.) White sugar is used the first time because it ferments better than rock sugar. 7. The chili ingredients can be adjusted according to your taste. If you like it spicy, you can add some bird's eye chilies. Ginger and garlic are just for seasoning, so adjust the amounts appropriately according to your preference.