Speaking of pickled peppers, Guizhou, Sichuan and Hunan are the best provinces. These three provinces are the hottest in China. There are many kinds of peppers and pepper products in the vegetable market, and their eating methods are ever-changing. Of course, there are some other provinces that can also eat spicy food, but when it comes to the universality of eating spicy food and the universality of pepper derivatives, only these three provinces.

Next, I want to talk about a Chili method in Guizhou, because this kind of Chili is rare in the market and has a very unique taste. Only farmers in Guizhou do it, and the method is very simple. The color of pepper is similar to pickled pepper in Sichuan, but the taste is very different, and the shape of pepper is also different. This method of pickling peppers is to pickle green peppers. There are two famous ways to pickle peppers in Guizhou. This is one way, and the other is bad pepper.

The first step is to select the tail pepper of the line pepper. What is tail pepper? As we know, peppers are picked in batches. After picking a batch, the next batch grows red and can be picked, but sometimes the last batch of peppers is the tail pepper. The batches picked in front of the line pepper are very long, thin and straight. The tail pepper is short and curved.

The second step is to wash the tail pepper with clear water and put it in the sun for a day or two, so that the pepper will wilt slightly, so that it will not be very spicy.

Step 3, put the sun-dried peppers into a jar for fermentation, and add salt, white wine, garlic, ginger and water. Dosage reference: Take 5 kg of raw pepper as an example, add about 65,438+000 g of salt and 2 ounces of white wine, which requires that the degree of white wine should be high, the temperature should be 50-60 degrees, and the white wine should not be added too much, which will be bitter. Garlic and ginger are added according to your own preferences. If you like to eat soaked ginger or something, you can add more. It is advisable not to put pepper in clear water.

The third step is to cover the jar and marinate for more than 30 days, and then you can eat it. Remember to make sure that the water in the jar is dry. The water in the jar is mainly isolated from the air. Once the water in the jar is dry, the peppers will go bad.

Pickled peppers are tender green, slightly yellow, similar to pickled peppers, soft in texture and full of special pepper flavor after fermentation.

This kind of pepper is not eaten directly after pickling, because the pickled pepper has a unique taste, and there is some rotten taste in it, but it is not obvious. Pickled green peppers are mainly used for seasoning, especially fried meat, which is a perfect match. Chop the pickled green pepper and fry it with the meat. It's boring and appetizing, and the fried meat is very fragrant. And bacon is even better.

After the peppers are pickled, use special clean chopsticks and shelves to clamp them. These chopsticks and clips must not be stained with oil. Once the pepper in the jar becomes greasy, it will turn white, stink and rot.