Chongqing pickle practice is
1: Prepare an oil-free and water-free casserole with a brim to dry. 2: Pepper with water. Boil star anise ... after cooling, put it in a clean oil-free and water-free jar with dry oil-free and water-free fresh peppers, tender ginger and old ginger ... 3: put white wine, crystal sugar and salt into a jar and mix well. 4: Cover the jar with clear water and seal it 7-7.
It should be noted that 1: Do not take up raw water ... oil when making pickles. The jar should also be cleaned and dried ... 2: Make kimchi with mother water (old soaking jar water). If not, add appropriate amount of wild pepper water to help fermentation ... 3; It's better to pickle some ginger, garlic and pepper in xintan water, so it's easier to taste. 4. It is best to choose flowers and peppers, fresh star anise and fresh fennel. If there is no dry product to replace them. 5. every time you eat vegetables, you must ensure that they are fresh and full, without water or oil. 6. The proportion of salt and sugar can be increased or decreased according to your mouth and stomach. 7. Mature pickled peppers can be used to make fish-flavored shredded pork. Pickled chicken offal. Pickled pork liver. Corned beef. Old duck soup.
Vegetables should be fresh, without oil or water. Every time you put a new plate in, dry it as much as possible. After you put it in the jar, you must add salt according to the amount of food. You can also put some rock sugar or brown sugar. If you don't like it, you should be able to leave it