5 yuan, 3 jin chili, unique pickled, spicy, enjoyable, greedy, and rice.

Sister flower grower

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Pickled pepper

Food preparation:

Three jin of pepper, garlic, ginger, star anise, pepper, light soy sauce, vinegar, rock sugar, chicken essence

Practice:

1. First prepare three jin of fresh chili peppers. When choosing and buying chili peppers, you should choose those with full appearance, light green color, glossy color and feeling of weight with your hands.

2. Rinse the fresh Hangzhou pepper with clean water twice. After rinsing, put it on the bamboo chop and control the moisture in a cool place. Be sure to control the moisture of the pepper to dry, otherwise it is easy to break when pickled, which is not conducive to preservation.

3. After controlling the moisture of the pepper, put it on the chipboard and cut it in the middle of the pepper with a knife. (the advantage of a single knife on the pepper is that it can taste better when pickling the pepper.)

4. After making a cut, put the chili in a clean sealed jar with no water and no oil. When you put the chili, it must be compacted, otherwise you can't put much chili in a jar.

5. After peeling the garlic, clean and drain the garlic, divide the garlic into two parts with a knife, wash the ginger, control the moisture and cut it into slices. (three jin of chili peppers, one or two ginger, two taels of garlic)

6. Put garlic and ginger slices in a sealed pot, add 4 star anise, pepper, 10 grams of chicken essence, and 80 grams of rock sugar.

At this time, add light soy sauce and vinegar, (one jin of chili peppers into six taels of light soy sauce, two taels of vinegar), then close the seal, seal for about 20 days and you can eat.

8. The chili peppers pickled in this way are spicy, delicious and appetizing. The longer they are pickled, the more they taste, and it is very enjoyable to eat.

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