Soaking peppers

1. Do not remove the stems of peppers and millet peppers. Wash them directly in clean water, and then place them in a ventilated place to dry and set aside. The pepper stems can prevent Pour raw water into the peppers to prevent them from deteriorating during pickling. Then prepare an appropriate amount of green onions and cut them into shreds for later use.

2. Next, we squeeze a little peppercorn oil, heat the oil in the pot, when the oil temperature is 50% hot, grab a small handful of peppercorns, a few star anise, add the chopped green onions, and turn on low heat For frying, fry the spices until fragrant. When the shredded green onions turn golden brown, pour them out. Drain the residue and set aside.

3. After the peppers are dried, break off the pepper stalks one by one, cut the string peppers and millet peppers into small sections, cut the ginger into slices, cut the garlic into slices, and put them together with the peppers. Add 30 grams of salt, 20 grams of sugar, 5 grams of chicken essence, and 20 grams of light soy sauce. Pour in the freshly squeezed peppercorn oil and stir evenly with chopsticks.

4. Then put the peppers in a water-free and oil-free container. If you want to store them for a long time, pour a little high-quality white wine to seal, cover and marinate for 24 hours before eating. .

As long as the pickled peppers are not stained with water or oil when eating, they will last for a year and are very spicy and delicious.

Technical points:

1. Do not remove the stems when cleaning the peppers to prevent raw water from entering and prevent deterioration during pickling;

2. Any pickled vegetables If you want to store it for a long time, you must not touch raw water or raw oil, otherwise it will easily become moldy and deteriorate.