Method 1:

Recipe: 10 pounds of fresh chili peppers, 5 pounds of soy sauce, 1 pound of salt, 4 pounds of sugar, 4 pounds of ginger, 4 pounds of garlic, 4 pounds of salad oil, a high degree of white wine 7 pounds of monosodium glutamate (MSG) in moderation, peppercorns, dai miao, cinnamon, green onions, each in moderation.

Method: Boil soy sauce (sterilization) to cool. Salad oil heating with peppercorns, dashi, cinnamon, green onions, each appropriate amount into the pot out of flavor. With the above auxiliary ingredients into the soup into the chili pepper (chili pepper to cut or eye), the soup should be submerged chili pepper. After a few days can be eaten.

Method two:

1, selection: green pepper selection of meat, fat, tender, no insects, no rotting and deterioration of the cone or long pepper; red pepper selection of meat thick, tender, less seed, spicy and pure short cone pepper. Green pepper and red pepper in their respective containers separately pickled, to the packaging process and then quantitative mixing, so that the product color presents a natural contrast color, increase the beauty of the product.

2. De-tip, remove impurities and tie eyes: Pepper in time to remove the stalks, remove insect infestation, rot, overcooked or mechanical damage to the pepper and debris. With a clean and sterilized bamboo needle in each pepper at the stem of the eye, piercing the center of the capsule membrane, to facilitate the subsequent curing.

3. Wash hot: Wash the chili peppers with running water or high-pressure water jet, drain the water, and then put it into the open boiling water hot for 3min (minutes).

4. Dewatering: Fish out the hot peppers, drain the water after drying to air-dry part of the water, or into the low-temperature hot air convection equipment to remove some of the water. Generally 100kg of fresh pepper dehydration to 60kg weight can be.

5. Initial pickling to keep brittle: salt is formulated into a solution of 13 boe, add 0.3% CaCl2 solution to keep brittle agent, every 3 - 4h (hours) up and down once, 2d (days) after the fish, remove the brine.

6. dry pickling: the first pickled chili pepper drained, laid in the container, every 100kg plus salt 15kg, layer pepper layer salt, more salt on the upper layer, less salt on the lower layer, turning the inverted cylinder once a day, pay attention to make it heat dissipation, pickling 7d (days), out of the tank.

7. Blending and static curing: first sesame oil heated to 160 ° C, put a certain amount of pepper to make pepper oil, cooled down and added to the semi-finished products, and then star anise powder, powder, dry ginger powder and other mixed spices to join the raw materials, and add an appropriate amount of sugar, salt and edible acid. Pickled green peppers are added with an appropriate amount of natural chlorophyll copper sodium salt, pickled red peppers are added with an appropriate amount of capsaicin, and sodium benzoate is added in a proportion not exceeding 0.5? The better mixed spice formula: spice powder 0.12%, lactic acid 0.6%, glacial acetic acid 0.8%, sugar 20%, salt 6%.

Method three:

Buy chili pepper can be based on their own preferences to choose a different degree of hot red pepper, large lantern pepper or small common pepper can be. Four pounds of chili, two pounds of garlic, two pounds of ginger, all ready, pickling can start, first of all, the chili pepper to the seeds washed and air-dried, and then peeled garlic, ginger, the same should be washed, but also to remove the moisture in the middle of the pickled chili is not easy to deteriorate. The next step is to chop the chili, garlic and ginger one by one, but not too much, so that it is easy to taste. Mix the chopped chili, garlic and ginger evenly, then add salt, stir well and stop only when you taste the right salt flavor. The last thing is to pour white wine, one can increase the aroma, the second can make the chili, ginger and garlic eat very crisp, the third can prevent the pickled chili deterioration. Once the pickled chili is done, just put it into a container and seal it for storage. The finished pickled chili can actually be eaten right away, but the flavor has not yet soaked in and the garlic is still very pungent, so you have to wait three to five days for it to taste good. Pickled chili is appetizing and tasty, and can be eaten directly as a side dish, or put into the stir-fry vegetables seasoned with color, but also can be added to the pasta when you eat it.

Method 4:

Recipe: 10 pounds of fresh chili peppers, 5 pounds of soy sauce, 1 pound of salt, 4 pounds of sugar, 4 pounds of ginger, 4 pounds of garlic, 4 pounds of salad oil, 4 pounds of white wine, 7 pounds of high white wine, monosodium glutamate (MSG), peppercorns, daikon, cinnamon, scallions, each in the right amount.

1. red pepper head, wash, cool dry.

2. Cut the chili pepper into the size of a pinky fingernail, on the knife cut, chopped, then into the filling into the mud does not fit.

3. Put salt, the amount should be suitable, the ratio is about four pounds of chili peppers one or two salt, but also can be put into the suitable pepper and pepper.

4. Put sugar, a little, a pound of chili a small spoon sugar can be.

5. Mix the chili peppers, salt, other ingredients and a little white wine, and then encapsulate.

6. Put in a cool place to marinate for a week.

Additionally there are some notes as follows:

1. Pay attention to wash the bad chili pepper to throw away, wash must be cool and dry, if the chili pepper is not dry, later closed to the altar will be bad.

2. Go to the head of the chili pepper, go to the chili pepper seeds (there are also not seeded, the kind will be more spicy), chopping as well as stirring the seasoning, if the skin on the stimulus and more sensitive, it is necessary to wear gloves, otherwise the hand will be very spicy!

3. Do not dip raw water in the process of chopping, the container of pickled peppers must be washed, soaked in boiling water and cooled, it is best to pour white wine to disinfect before loading chopped peppers. Do a lot of bottles at a time in the refrigerator, their own home to eat eat, send a friend is almost the same.