Ingredients: soy sauce, pepper.

Exercise:

1, remove the stalks of pepper, remove the inedible parts, and clean them for later use.

2. Blanch the pedicled pepper in a boiling water pot, and the color will change slightly. Immediately take out the pan and empty the water. Stand by and watch.

3. Then cut the pepper obliquely, so as to ensure that more soy sauce can be absorbed during pickling to ensure the taste.

4, garlic diced, as shown in the figure, prepare aniseed, pepper, star anise.

5. Put the chopped peppers into a pot or container, add appropriate amount of sugar, and then stir well.

6. Cooking soy sauce: Put the prepared soy sauce into the pot, boil it and cool it.

7. Pour the cooled soy sauce into the prepared pepper. Add the prepared garlic slices and aniseed and stir well.

8. Keep the evenly stirred product in a sealed way and eat it in a few days. The taste is absolutely pure

Home-cooked soy sauce pickled pepper

Ingredients: pepper, oil, soy sauce, pepper, aniseed, cinnamon, salt, a little garlic and ginger.

Exercise:

1, add oil to the pot, heat it, add pepper, aniseed and cinnamon, pour enough soy sauce, turn off the heat after the soy sauce is boiled, and let it cool for use.

2. Wash the pepper, control the moisture, cut it with a knife, put it into a prepared bottle, add a proper amount of big salt, and put the chopped garlic and ginger slices on it.

3. Take out aniseed and cinnamon from the pot, pour the soy sauce into the bottle, seal it and put it in the refrigerator. You can eat it in three days. Note: Because soy sauce itself is salty, there is no need to add salt. Pepper must be good, some bad or open can be made into small fried meat, which is also quite hidden.