Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour. The series of pickled peppers made from them are crisp and delicious, which can stimulate appetite and help digestion and absorption.

manufacturing method

1. red pepper, according to your needs, red pepper (pepper or pepper), of course, mature pepper is yellow.

2. Prepare a large enough glass bottle, preferably with a glass cover.

3. Material preparation: a little star anise (fennel, fennel), a little cinnamon, a little salt, a little rock sugar (which can make pickled peppers more crisp) and Daqu (both shochu and fermented wine can be used).

4. Wash and dry red pepper (it won't go bad if there is no watermark).

5. Put all Daqu, Chili and raw materials into a large glass bottle.

6. Note: If you don't remove the pepper pedicle, you need to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.

7. Seal off the air to avoid the deterioration of pickled peppers.