Ingredients: 5 kg of pepper, ginger 1 00g, garlic100g (2 heads), rock sugar100g, salt100g, 50 ml of high-alcohol liquor, 2 bottles of light soy sauce, and hot oil1spoon.
Specific practices
1, prepare 5 kg of fresh pepper, clean it, dry it, and cut it with a knife for convenience. Pepper stalks should be fresh, not bad or cut off, otherwise they will go bad easily. Pepper is selected according to personal preference. I choose green peppers that are not spicy, and slender peppers will be spicy.
2. Boil a pot of boiling water, add pepper, scald for about 1 min, till it slightly discolors, remove and cool.
3, 2 bottles of soy sauce into the pot, add 100g rock sugar, 100g salt, boil, add 100g shredded ginger, and let cool.
4. Put the cold pepper into a clean, water-free and oil-free jar, sprinkle with garlic slices and pour in cold soy sauce. Soy sauce must not pass pepper. An inexhaustible supply of soy sauce can be used for cooking.
5, pour 50ml of high-alcohol liquor on it, the liquor can be sterilized, it is not easy to deteriorate when put in, and the taste will be more fragrant.
6. Pour another tablespoon of boiled oil and seal it. Many pickles can't be stained with oil. Our pickled peppers are sealed with cooked oil, which can float on them to form a protective film to isolate the air. In our village, it has been handed down from generation to generation, I don't know how many generations. It won't be bad for a year.
After the pepper is sealed and preserved, it can be eaten after two or three days when it turns yellow. The taste is slightly salty and crisp. A pepper can eat a steamed bread, which is very good for appetizing. Ginger, garlic, salt, sugar, etc. It can be adjusted according to personal taste. The salt has been left for a long time and will soon be eaten up. You can put less salt or even no salt, just rely on the salt in soy sauce. Today's sharing is over. Friends who have never done it can try less.