Ingredients: green pepper1000g, 3 heads of garlic, 350g of bean paste.

Accessories: salt125g, sugar125g, monosodium glutamate 200g and vinegar 500g.

1, wash and dry pepper.

2. Chop and set aside.

3. put the pepper into the bean paste and salt and mix well, then steam it in a pot for 20 minutes.

4. Garlic paste.

5. Burn vinegar with sugar. After cooling, add monosodium glutamate and mix well.

6. After the peppers are cooled, add the vinegar juice and mix well.

Matters needing attention in making green pepper sauce

1. Choose fresh and healthy green peppers: choose fresh green peppers with bright colors, smooth appearance and no diseases. Avoid using damaged or discolored green peppers.

2. Hygiene and cleanliness: Before pickling the green pepper sauce, ensure that the workbench, knives, containers and hands are kept clean and hygienic. This helps to prevent bacterial contamination.

3. Cutting method: After cleaning the green pepper, you can choose different cutting methods according to your personal preference, such as shredding, dicing or chopping. Be sure to cut it uniformly, so that it will be more uniform when curing.

4. Add salt: Sprinkle a proper amount of salt on the green pepper before pickling. Salt helps to extract water from green peppers and inhibits the growth of bacteria. After standing for a period of time, drain the excess water.

5. Add seasonings: You can add various seasonings according to your personal taste, such as garlic, ginger, pepper and Chili powder. Add proper amount of edible oil as needed to enhance flavor and keep fresh.