1 main ingredient

Fresh chili

500g

8 auxiliary ingredients

Oil 15g soy sauce 250 grams of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of cinnamon, appropriate amount of grass fruits

7 steps of preparation

1

Wash the fresh peppers with clean water and place them Air dry surface moisture in a ventilated and cool place.

2

After drying the surface moisture in a cool place, cut a small slit on each pepper for easy pickling.

3

Cut ginger and garlic cloves into slices. Adding some ginger and garlic to pickled chili pickles can enrich the flavor of the pickles and enhance the layering.

4

Pour the soy sauce into the cooking pot, add bay leaves, star anise, cinnamon and grass fruits, bring to a boil over high heat and let cool until set aside.

5

Mix the prepared chili, ginger, and garlic and pour into the cooked soy sauce.

6

Pour in a spoonful of hot peanut oil, mix well, let cool and then put it in the refrigerator.

7

Marinate for two days before eating. The pickled chili peppers have a rich sauce aroma, a refreshing and spicy taste, and a rich flavor.

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