Method for pickling rice pepper:

Ingredients: 100g millet pepper, 100g ginger, 100ml soy sauce, 120ml vinegar

Steps:

1. Find a container (preferably glass) to make a pickling jar. And wash the jar clean, there must be no oil in it. It's best to scald it with boiling water.

2. Add a large amount of salt (two to three spoons) to the jar, dissolve the salt with boiled water, and pour the boiled water to half the height of the jar. Then add a small amount of white sugar, a little soy sauce (about 100ml) and a certain amount of sour vinegar (a little more than soy sauce) into the jar.

3. Then put millet chili into the jar. There are two types of millet chili. One is green, which is the same as ordinary pickled chili. It is milder when pickled.

4. Add washed and sliced ??ginger to the jar. The size of the ginger slices determines how quickly the ginger absorbs the flavor. The smaller the slices, the faster the flavor will absorb.

5. Add garlic. On the one hand, it can be seasoned. On the other hand, you can eat the pickled garlic. The garlic can be peeled or not, but the flavor is different whether it is peeled or not.

6. Add some Sichuan peppercorns. In addition to seasoning, Sichuan peppercorns can also inhibit the production of white foam in the jar.

7. Put the peppers, ginger, garlic, and Sichuan peppercorns into the jar and press them with clean chopsticks to allow the various ingredients to fully contact the prepared liquid.

8. After letting, add boiled water so that the pickled things are close to the mouth of the bottle.

9. Seal the jar with a lid, and be careful not to let the contents of the jar come into contact with the air to avoid outgassing and deterioration after contact. And store it in a dry and ventilated place.

10. After two weeks, the spicy and refreshing pickled millet can be put on the table.