2. Chopped pepper chopping boards, knives and containers should be cleaned until there is no oil, and dried in the sun, that is, all tools and containers should not be left with oil and raw water.
3. Chop the red pepper, chop the garlic cloves together and chop them into even pieces.
4. Put the chopped red pepper into the prepared container in several times, add salt in several times and mix well.
5. Don't bottle the chopped pepper too full, leave a certain space in the bottle mouth, pour in the white wine and seal it.
6. Ferment the mixed chopped peppers at ventilated room temperature for 2 days, and then transfer them to the refrigerator for cold storage. It can be eaten after pickling for 7 days.
Matters needing attention
1. Be sure to wear gloves before cutting peppers, otherwise it will be very spicy and uncomfortable!
2. Don't touch water and oil on all electrical appliances, or they will deteriorate easily! [ 1]
Related recipe editing
Steamed fish head with diced red pepper
material
Fat fish head 1 (about 2kg), shallots 1, ginger 3, chopped pepper 230g, salt 1/2 teaspoon, cooking wine 1 teaspoon (10ml), vegetable oil 50ml and sesame oil/kloc-.
working methods
After cleaning the fish head, cut it from the fish body, cut it into two halves connected with the fish skin, and dry the water on the inner and outer surfaces of the fish head with kitchen paper towels;
2. Sprinkle a little salt and cooking wine and evenly spread it on the inner and outer surfaces of the fish head;
3. Add minced onion and ginger and marinate for 10 minute;
4. Add vegetable oil to the pot, heat it, and add onion and ginger slices;
5. Stir-fry and filter out the onion oil for later use;
6. Remove the onion and ginger slices and spread them on the plate;
7. Put the marinated fish head and skin upward into a dish, evenly spread a layer of chopped pepper, put it into a steamer that has been SAIC, and steam for about 10 minute;
8. Take out the steamed fish head, drain the excess water in the plate, heat the onion oil and pour it in while it is hot;
9. Sprinkle a little sesame oil;
10. Sprinkle chopped green onion at last.
Stir-fried beef with pepper and garlic
material
200g beef fillet, garlic moss 1 00g, chopped pepper 1 tablespoon, 2 teaspoons oyster sauce, 3g minced ginger and garlic, 8g salt, 3g oil 1 tablespoon, 3g cumin, cooking wine1teaspoon, and cornflour.
working methods
Wash beef tenderloin and cut it into cubes. Marinate for a while with cooking wine, 1 teaspoon salt and corn starch. Wash garlic and cut it into dices half a centimeter long.
Heat the oil in the pan to 60% heat, add minced ginger and garlic and saute until fragrant, add beef and Liu Ding and stir-fry until it changes color, then serve.
Leave the oil in the pot. When the heat is 70%, stir-fry the diced garlic for 1 min, then add beef Liu Ding, stir-fry for half a minute, add oyster sauce, and finally season with chopped pepper, cumin and salt.
1. Remove the roots of Agrocybe aegerita, wash it, and cut it into small pieces of about 1 cm for later use; Chop onion and garlic into fine powder for later use.
2. Oil the wok, pour in the Agrocybe aegerita and stir-fry until the water comes out. (stir fry first to avoid the sauce being too salty. )
3. Heat oil in a wok (a little more), add chopped green onion, minced garlic, ginger powder and chopped pepper and stir fry.
4. Add minced meat and stir-fry until fragrant, then add bean paste and stir-fry until fragrant.
5. Finally, pour in the fried Agrocybe aegerita soup and add some sugar. Whether to add soy sauce according to the situation, be careful not to add salt, because chopped pepper and bean paste are salty. ) the fire collects thick soup.