Ingredients required
10 kilograms of green pepper, 1.4 kilograms of salt, 2.5 kilograms of water, 25 grams of aniseed, 30 grams of Sichuan peppercorns, and 25 grams of dried ginger.
Marining method
Wash the green peppers, dry them, pierce them and put them in a jar.
Put the peppercorns, aniseed, and ginger into a cloth bag, boil it in salt water for 3 to 5 minutes, take it out, wait for the salt water to cool, then put it into the tank, stir it once a day, 3 to 5 times in a row, after about 30 days Serve.
Normal color
Green in color, salty and spicy in taste. Method 2 for pickling peppers
Ingredients required
Five kilograms of green pepper, half a kilogram of salt, 2.5 kilograms of soy sauce, 0.3 kilograms of peanut oil, 0.2 kilograms of garlic, a little sesame oil, 0.2 kilograms of Sichuan peppercorns, and ginger 0.2 pounds, 0.4 pounds of sugar, 0.4 pounds of liquor, and 0.2 pounds of MSG. (This is five kilograms of raw materials. If you want to pickle ten kilograms, double the ingredients.)
Marining method
1. Wash 5 kilograms of green peppers, dry them, cut them into pieces, and add 0.3 pounds of salt and drained of water.
2. Boil the peanut oil, then pour in the soy sauce, add Sichuan peppercorns, sugar and salt, then bring to a boil and cool thoroughly.
3. Add white wine, MSG, ginger, garlic and sesame oil.
Put it into the altar and seal it for 30 days.