---- pickled peppers ---- 『Instrument』fresh wire pepper. 『Practice』

1, I prepared 10 pounds of pepper, put in a large pot to clean off the surface of the dust, and then cut off the pepper's handle, don't completely cut off, leave a little, to avoid the pepper inside the water, in this case, pickling time is very easy to be bad. 2, the pot pour a moderate amount of water to boil, add salt and stir well, the handled pepper poured into the pot blanching for half a minute, don't cook for too long, and fish out! Come out and drain the water, placed in a sunny and ventilated place, dry the surface of the water pepper.

3, pickled peppers, mainly by the juice, the production is also very simple, the pot into the right amount of oil, add a handful of peppercorns and a few star anise, quickly stir-fried. Peppercorns can make the pepper become more fragrant, but also can inhibit the formation of nitrite.

4, pour 4 bottles of soy sauce (500ml), then pour a bottle of balsamic vinegar (500ml), a bottle of soy sauce (500ml), add a tablespoon of salt and a piece of rock sugar, stir well and then open the high heat to boil. Keep stirring while cooking to melt the rock sugar and prevent it from sticking to the pan. Cook for 5 minutes, then turn off the heat and let it cool.

5, a whole garlic peeled and cut into garlic slices, ginger is also cut into ginger slices, do pickles essential is garlic and ginger, so must remember to add these two things. Prepare some clean altar/jar/bottle without water or oil will do, must have no water and oil, otherwise the chili will be bad. I always use clear glass jars to keep an eye on the condition of the ingredients. You can't use metal or plastic containers, they go bad easily.

6, line pepper after drying put into the bottle, first put a layer of chili and then a layer of garlic and ginger, in accordance with this arrangement until the bottle is full, with a little force with the hand pressure, pour into the cooled juice, and finally add half a bottle of white wine, the bottle will be sealed up marinated for 3 days, pickled peppers are ready.

With this method of pickled chili peppers, the texture is crisp, sour and spicy flavor, every day I will take a few out of dinner, very rice, the key is to eat a bite of the whole body warm. This pickled pepper is delicious, first boil and then sun, crisp and flavorful, appetizing and rice, once pickled 10 pounds! As soon as the day is cold, I will do 10 pounds of pickled peppers, ordinary peppers are not as good as the taste of wire peppers, so it is recommended to use wire peppers. Eating pickled peppers can strengthen the spleen and open the stomach, promote appetite, drive away cold and dampness, and it is best to eat in winter.