First, the selection of ingredients. When making pickled peppers, the choice of ingredients is very important. You must choose freshly picked green or red peppers. There should be no soft or hairy peppers, or peppers that are bug-bitten or rotten. You should choose ones that are firm to the touch.

Second, clean and dry. First, clean the freshly picked peppers, then spread them out in a ventilated place to dry. If the water is not dry, you can wipe the surface of the peppers with a clean cotton cloth or kitchen towel to ensure that no raw water remains. Only in this way can pickled peppers be stored longer.

Tip: Before cleaning the peppers, you should remove the stems first. This step is also very important. Use a frying knife to cut off the sugar from the peppers; do not use your hands. Otherwise, it will be easy to break the peppers, and when you soak the peppers in the future, water will easily enter the peppers and they will rot when soaked.

Third, the choice of jar. When making pickled peppers, be sure to choose a jar or jar with good sealing performance, because if there is a problem with the seal, the peppers will break easily. Moreover, the jar or jar must be washed clean, and no oil or raw water can be mixed in it. It's better to put some liquor to sterilize it.

Fourth, start marinating. Add half a tank of pure water to the tank, add salt to thicken it (add 100g of salt for every 500g of water, preferably well salt or sea salt), add dried Sichuan peppercorns, garlic, and ginger (garlic and ginger are added to slowly mix these ingredients with salt) The water in the mixture will bubble out to form sour water), and an appropriate amount of maltose, then add a little white wine (seasoning) and stir evenly, then put the dried chili peppers into the jar. Finally, be sure to close the lid and add water along the edge of the jar.