For sterilization and preservation, prepare a handful of garlic and a piece of ginger. Cut garlic into two pieces and ginger into slices.
2. Next, we will boil the seasoning water.
In the cold water pot, add a handful of pepper, cover the pot with a few star anises, and cook for about 5 minutes after the fire boils. After the seasoning is boiled, let it cool for later use.
3. After all the line peppers are dried, remove all the roots of the line peppers and put them in a clean basin.
From the line pepper to all the utensils used, it must be water-free and oil-free, which is the basic requirement of pickling.
Put the pepper in a water-free and oil-free jar and press it by hand. Then put ginger and garlic in a jar, add 50g of salt, add 30g of rock sugar, and add 100g of soy sauce.
Pour in the cooled pepper water and shake it vigorously.
Finally, add a little maotai spirit Erguotou, which mainly plays the role of sterilization, so that it can be preserved for a longer time.
After sealing the altar, put it in the shade, and you can eat it after one month!
Pickling peppers and keeping them water-free and oil-free is an important step of anti-corrosion. You must pay more attention to this point. After opening the altar, eat a little every day.