Ingredients: soy sauce, chili peppers.

Practice:

1, remove the stalks of the chili peppers, remove the inedible parts, clean and set aside.

2, put the de-stemmed chili peppers in a pot of boiling water to blanch, the color slightly changed can be. Immediately out of the pot, empty dry water. To be used.

3, and then cut the chili pepper diagonally, so that you can ensure that the marinade can be more absorbed soy sauce, to ensure that the taste.

4, cut the garlic into slices, as shown in the picture, ready to seasoning, pepper and star anise and so on.

5, put the cut chili pepper in a pot or a container, add the right amount of sugar, and then mix well.

6, soy sauce boiling, put the prepared soy sauce in a pot, boiling can be cooled.

7, pour the cooled soy sauce into the prepared chili. Add the prepared garlic slices, dashi, and stir well.

8, the well-mixed product, sealed and stored, a few days later you can eat. The flavor is absolutely pure.

Home made soy sauce pickled chili peppers

Ingredients: chili peppers, oil, soy sauce, peppercorns, dashi, cinnamon, large salt, a little garlic, ginger.

Practice:

1, the pot of oil, after the heat into the peppercorns, dashi, cinnamon out of the flavor, pour a sufficient amount of soy sauce, soy sauce boiled off the heat, cooled to be used.

2, wash the chili pepper, control the water, put the tip of which head with a knife to cut, put into the prepared bottle, add the right amount of salt, put the cut garlic and ginger on the top.

3, take out the pot of dashi and cinnamon, pour the soy sauce into the bottle, seal and put into the refrigerator can be, three days later you can eat. Note: Because the soy sauce itself is salty, so you can not add salt in. Chili must use good, some bad or open can do small fried meat, is also quite over hidden.