Method one
Formula:
Fresh pepper 10 kg, soy sauce 5 kg, salt 1 kg, sugar 4 Liang, ginger 4 Liang, garlic 4 Liang, salad oil 4 Liang, high-alcohol liquor 7 Liang, monosodium glutamate, pepper, aniseed, cinnamon and onion.
Method:
Boil (sterilize) the soy sauce and cool it. Heat the salad oil with pepper, aniseed, cinnamon and scallion, and stir-fry in a pot. Mix with the above adjuvants to make soup, then add pepper (pepper should be cut or cut), and the soup should drown the pepper. You can eat it in a few days, and you can put the ingredients into pickled peppers according to your own quantity.
Method 2
Prepare materials according to this ratio: one catty of red pepper (chopped), two ounces of garlic (chopped) and one ounce of ginger (chopped). After the pepper is chopped, put garlic and ginger into a container, add some salt that is more salty than normal cooking, add monosodium glutamate, and then add an apple and pear. After stirring evenly, put it in a sealed bottle and eat it after one week. Both methods are good. I don't know which flavor you like.
Method 3
Pickled vegetables are the most common and oldest vegetable processing method in China. Pickling method of pepper:
Raw materials:
Green pepper 10 kg, salt 1.4 kg, water 2.5 kg, star anise 25 g, pepper 30 g and dried ginger 25 g.
Exercise:
1. Wash and dry the green pepper.
2. Blink the dried peppers and put them in a clean jar.
3. Put pepper, aniseed and ginger into a cloth bag and cook in salt water for 3 to 5 minutes.
4. Put the cooled brine into the tank and stir it once a day for 3 to 5 times continuously for about 30 days.