Ingredients: green pepper 10 kg, salt10.4 kg, water 2.5 kg, aniseed 25 g, pepper 30 g and dried ginger 25 g.

Pickling method:

Wash the green pepper, dry it, punch it out, and put it in a jar.

Put pepper, aniseed and ginger in a cloth bag, boil in salt water for 3 to 5 minutes, and then take it out. After the brine is cooled, it is put into a tank and stirred once a day for 3 to 5 times continuously, and the product can be obtained in about 30 days.

Method 2

Ingredients: 5 kg of green pepper, half a catty of salt, 2.5 kg of soy sauce, 0.3 kg of peanut oil, 0.2 kg of garlic, a little sesame oil, 0.2 kg of pepper, 0.2 kg of ginger, 0.4 kg of sugar, 0.4 kg of liquor and 0.2 kg of monosodium glutamate. This is five Jin of raw materials. If you want to pickle ten Jin, double the raw materials. )

Pickling method:

5 kg of green pepper is washed and dried, cut into sections, and 0.3 kg of salt is added to drain the water.

Boil peanut oil, then pour in soy sauce, add pepper, sugar and salt, then boil and cool thoroughly.

Then add Chinese liquor, monosodium glutamate, ginger, garlic and sesame oil.

It can be made after 30 days of sealing.

Method 3

Ingredients: 2500g green pepper (3000g if pedicled and seeded), garlic cloves 150g, ginger 159g, two packages of braised soy sauce, salt 150g (if the taste is light 100g) and white sugar100g.

Exercise:

Wash and slice green peppers (it is best to bask in the sun and remove more water to avoid excessive water after pickling), slice garlic cloves and shred ginger.

Put all the above seasonings, such as soy sauce, into a container, stir evenly with low fire, and then cool for later use.

Add green pepper slices, garlic slices and shredded ginger into the marinade and mix well. If the container is small, put it in batches.