Ingredients: soy sauce, pepper.

Practice:

1, remove the stalks of pepper, remove the inedible parts, and clean them for later use.

2. Blanch the de-stalked peppers in a boiling water pot, and the color will change slightly. Immediately out of the pot, empty dry water. Stand by.

3. Then cut the pepper obliquely, so as to ensure that you can absorb more soy sauce when pickling and ensure the taste.

4, cut the garlic into pieces, as shown in the figure, prepare aniseed, pepper and star anise.

5. Put the chopped peppers in a pot or a container, add appropriate amount of white sugar, and then stir well.

6. Cooking soy sauce: put the prepared soy sauce in a pot, boil it and cool it.

7. Pour the cooled soy sauce into the prepared pepper. Add the prepared garlic slices and aniseed and stir well.

8. Keep the evenly stirred product in a sealed condition and you can eat it in a few days. The taste is absolutely pure

Pickled Chili with home-cooked soy sauce

Ingredients: pepper, oil, soy sauce, pepper, aniseed, cinnamon, salt, a little garlic, ginger slices.

Practice:

1, add oil to the pot, heat it, add pepper, aniseed and cinnamon, pour enough soy sauce, turn off the fire after the soy sauce is boiled, and let it cool for later use.

2. Wash the pepper, control the drying water, cut the sharp end with a knife, put it into the prepared bottle, add a proper amount of big salt, and put the cut garlic and ginger slices on the top.

3. Take out the aniseed and cinnamon from the pot, pour the soy sauce into the bottle, seal it and put it in the refrigerator. You can eat it in three days. Note: Because soy sauce itself is salty, you don't need to add salt. Pepper must be good, some bad or open can be made into small fried meat, which is also quite hidden.