The first step: Prepare about 10 pounds of chili peppers, trim off the stems, then wash them with clean water and blanch them in a pot. When blanching, add a spoonful of salt to the pot. The color of the blanched peppers will be more emerald green, and they will also be more flavorful during the pickling process. Blanch them for about 30 seconds, take them out and place them on a breathable tool to dry the surface moisture.

Step 2: Pour 170 grams of cooking oil into the pot. When the oil is hot, add 8 grams of Sichuan peppercorns, 6 grams of star anise and 8 bay leaves. After frying them until fragrant, add 5 pounds of soy sauce. 3 pound of light soy sauce, 500 grams of mature vinegar and 40 grams of rock sugar, then add 50 grams of salt, stir for a while to allow the rock sugar to completely melt, cook for about 3 minutes, turn off the heat and let cool.

Step 3: Prepare 260 grams of garlic and cut into slices, 150 grams of ginger into slices and put them on a plate for later use. Poke a few small holes on the surface of the dried peppers with toothpicks for pickling. Delicious.

Step 4: Prepare a clean glass bottle, first put a layer of processed peppers on the bottom, then a layer of ginger slices and garlic slices, and then a layer of peppers on top. Spread another layer of ginger slices and garlic slices, stuff all the peppers into the glass jar one by one, press them tightly, then pour all the cooled sauce into it, and finally add 20 grams of high-strength white wine and cover it Keep the lid tightly closed for about half a month and then you can eat it. The spicy and crispy pickled peppers are ready and can be stored in a cool place for half a year.

Should we blanch the pickled peppers or not? Teach you the correct way to make it. It is sour, spicy and crispy. It will not go bad after half a year. This is the method of pickling peppers that I bring to you. When pickling peppers, you need to blanch them because the peppers after blanching will taste crisper. , more flavorful, and brighter in color. Many people pickle the peppers directly in the jar. This is wrong. The peppers pickled in this way are not crispy and not tasty. This is what my mother has been using for 40 years. The old method of pickling peppers is spicy and crispy. You can pickle 10 pounds at a time and it will last for half a year. If you like to eat pickled peppers, hurry up and make it!