the ancestral secret recipe of pickled green peppers. The peppers pickled by this method are especially delicious. Try it. Ingredients: 1. Wash and dry the peppers, then leave stems and cut them. If you are afraid of pepper seeds, you can cut the bottom, the sharp end. 2. Cut the carrot into a knife after washing and drying. Cut at will without a flower knife. The above two kinds of * * * count as 1 kg, and the ratio is arbitrary. 3. Wash and dry 1 kg of ginger, cut flowers with a knife

4. Slice 1 kg of garlic. The above * * * weighs 12kg, and put it in a stainless steel basin and stir for later use. 2. Add various seasonings:

1. 8 ounces of fine salt.

2, soy sauce 2 Liang.

3. A catty of salad oil.

4, sugar 4 Liang.

5, monosodium glutamate 4 two.

6. Pour more than two seasonings into carrot and pepper pots, turn them three times a day, and they can be used after one week, turn them once a day after one week, and put them in jars after three weeks. If peanuts are put, 2 kg of peanuts will be washed three days later, dried and steamed, soaked in exothermic water for half an hour, fished out and immediately placed at the bottom of the basin, and then turned over one day later. 1. Wash and dry the pepper, then leave the stem and cut the mouth. If you are afraid of pepper seeds, you can cut the bottom, the sharp end. Keep peanuts for three days, then put peanuts after three days. Why put peanuts after three days? Because some water has been marinated out after three days, you can suck some juice by putting peanuts. Peanuts taste good.