5 yuan 3 jin of chili, put a bubble in vinegar, a plate can be under 3 bowls of rice!

A bowl of pickled chili, drooling greedily!

1. Pickled chili peppers need to be prepared with chili, star anise, garlic, ginger, light soy sauce, aged vinegar, rock sugar and chicken essence.

2. When selecting chili peppers, choose those that feel hard, bright green or bright red and glossy, and the weight should not be too light.

3. Before pickling, wash the chili peppers with clean water several times, and then lay them flat on the board to dry, or you can dry them directly with kitchen paper. The moisture of the pepper must be controlled to dry, otherwise it is easy to go bad in the later stage.

4. After the chili peppers are dried, put them flat on the chopping board, cut a knife from the middle or cut them directly, so that they will taste more delicious when pickled.

5. After cutting, put the chili in the pickling jar. When you put the chili, press it with your hand so that you can marinate more.

6. Wash the prepared garlic and ginger and cut them into thin slices. The ratio of chili, garlic and ginger is 30:2:1, that is, 3 jin of pepper, 2 taels of garlic and 1 tael of ginger.

7. Put the chopped garlic in a pickling pot, plus 3-4 star anise, a handful of pepper, 10 grams of chicken essence, and 80 grams of rock sugar (in proportion to 3 jin of pepper).

8. After the ingredients are put away, add light soy sauce and aged vinegar. The ratio of chili, light soy sauce and aged vinegar is 5:3:1.

9. Seal the pickled jar and the pickled chili will be ready to eat in about 20 days.