Ingredients required: 5 pounds of chili, 100g of ginger, 100g of garlic (2 heads), 100g of rock sugar, 100g of salt, 50ml of strong liquor, 2 bottles of light soy sauce, 1 tablespoon of hot oil

Specific methods

1. Prepare 5 pounds of fresh peppers, wash them, dry them, and cut them with a knife to make them easier to taste. The pepper stems must be fresh, neither broken nor cut off, otherwise they will go bad easily. The peppers you choose depend on your personal preference for spiciness. I chose green peppers that are not too spicy, and slender string peppers will be spicier.

2. Boil a pot of water, put the peppers in, blanch them for about 1 minute until they change color slightly, take them out and let them cool.

3. Pour 2 bottles of light soy sauce into the pot, add 100g rock sugar, 100g salt, bring to a boil, add 100g shredded ginger, and let cool.

4. Put the cooled peppers into a clean water-free and oil-free jar, sprinkle garlic slices on top, and pour in the cooled soy sauce. The soy sauce must cover the peppers. Endless soy sauce can be used for cooking.

5. Pour 50ml of high-strength liquor on top. The liquor can sterilize, will not go bad easily when put in, and will taste more fragrant.

6. Pour another tablespoon of boiled and cooled oil to seal. Many pickles cannot be dipped in oil. The pickled peppers we make here are sealed with cooked oil. The oil can float on top to form a protective film to isolate the air. In our village, it has been passed down from generation to generation. I don’t know how many generations it has been passed down. It will not go bad if we leave it for a year.

After cooking, seal and store. It will be ready to eat in two or three days after the pepper turns yellow. It tastes slightly salty and has a crisp texture