1. Rinse the pepper several times first, break off the handle of the pepper after rinsing, put the pepper on the cover curtain after treatment, and then put it in the shade to dry the water.
2. Then prepare the ingredients: cut garlic into garlic slices for later use. If you like to eat ginger, you can cut some ginger slices for later use. I won't put them in the house without ginger.
3. Prepare the juice for pickled peppers: add a bowl of water and a bowl of light soy sauce to the pot (the ratio of water to light soy sauce is 1: 1), and the amount depends on the number of pickled peppers, then add two star anise, a handful of pepper, two fragrant leaves and a piece of cinnamon, add 30 grams of white sugar, then turn off the fire and pour it into the pot to cool for later use.
4. The dried pepper is cut in half with a knife from the pepper pedicle, and the pepper pedicle does not need to be cut off. This step is the key to the taste of the pepper, and it can also save the curing time. Many friends pickled the pepper without taste, which means that this step is missing.
5. Then put the processed pepper in a water-free and oil-free jar, put a layer of pepper and sprinkle a layer of salt, then put a layer of pepper and sprinkle a layer of salt, and so on until it is full, then add garlic slices, pour in the cool juice, and the juice will not pass the pepper. Finally, in order to preserve it for a longer time, we add a little white wine, cover it and seal it, and put it in the refrigerator for cold storage, which will last about two or three days.