Pickled pepper is a lot of people love to eat more dishes, there are a lot of people do their own pickled pepper at home, but many people are hesitant to pickled pepper in the end is blanched or not blanched, there are a lot of people say that their own pickled peppers at home is not good, in fact, this is all because you are not the right way to use. So today I will teach you the most authentic method of pickled peppers, like to eat pickled peppers are in to learn it! When pickling chili peppers, do you need to blanch? Teach you the correct way, sour and spicy crisp, put half a year is not bad.

Pickled chili pepper

Ingredients: 10 pounds of chili, 170 grams of cooking oil, 8 grams of pepper, 6 grams of star anise and 8 pieces of spices, 5 pounds of soy sauce, 3 pounds of soy sauce, 500 grams of vinegar and 40 grams of rock sugar, 50 grams of salt, 60 grams of garlic, 150 grams of ginger, 20 grams of high white wine and so on

Specific method

The first step: to prepare 10 pounds or so of pepper The chili peppers will be reduced, and then cleaned with water and then placed in a pot of blanching, blanching time in the pot to add a spoonful of salt, so that the blanched chili peppers are more green in color, in the pickling process is also more flavorful, about blanching for about 30 seconds, fished out and placed on top of an airtight tool to dry the surface water.

Pickled peppers

The second step: 170 grams of cooking oil in a pan, oil is hot, 8 grams of peppercorns, 6 grams of star anise and 8 pieces of spices, they will be stir-fried, add 5 pounds of soy sauce, 3 pounds of soy sauce, 500 grams of vinegar and 40 grams of rock sugar, then add 50 grams of salt, stirring for a while, so that the rock sugar is completely melted, about 3 minutes of cooking turn off the heat and let it cool off.

Pickled chili peppers

Step 3: Prepare 260 grams of garlic sliced, 150 grams of ginger sliced in a dish, the surface of the dried chili peppers with a toothpick to tie a few holes to facilitate the marinade in the flavor.

Pickled peppers

The fourth step: prepare a clean glass jar, first in the bottom of a layer of processed chili peppers, and then a layer of ginger and garlic, and then a layer of chili peppers on the top, and then a layer of ginger and garlic, so that all the chili peppers are stuffed into the glass jar in turn, pressed tightly, and then cooled all the juice poured into it, and then finally added 20 grams of highly white wine, cover the lid and keep sealed for half a month left can be eaten. Spicy and crisp pickled chili pepper is ready, put in a cool place can be preserved for half a year.

Pickled pepper

Pickled pepper, in the end blanching or not? Teach you the right way, hot and sour crisp, put half a year is not bad, this is what I bring to the practice of pickled peppers, pickled peppers need to blanch, because after blanching peppers eat more crispy, and more flavorful, the color is also more bright, a lot of people in the pickled peppers when they are directly placed in a jar pickle, this is not right, so pickled out of the pepper taste is not crisp, but also not flavorful, this is the mother of 40 years old method of pickled peppers, the mother of 40 years old method of pickled peppers, the mother of 40 years old method of pickled peppers is not crisp, and also not flavorful, this is the mother of 40 years old method of pickled peppers. The old way of pickling peppers, spicy and crisp, a pickle 10 pounds, eat half a year is not bad, like to eat pickled peppers hurry up and do it!