2, ingredients: thread pepper, white vinegar, sugar, salt, garlic, ginger, pepper, anise. First of all, wash the bought wire pepper, put it in a sunny and transparent place to dry the surface water, and then cut off its tip. Then put the whole peppercorns, into a dry and clean pot, add the appropriate amount of ginger, garlic, pepper, star anise, and then put 1 tablespoon of salt and a little sugar, put the principle is to put the dry seasoning, and then put the wet. Then add 1 tablespoon of white vinegar, and a generous amount of soy sauce, whichever does not cover the peppercorns, then gently mix well with chopsticks, and wait until the granules inside are melted. Then put it into a sealed container with a lid, glass bottles, altar jars, etc., just wait 2 weeks to eat, especially crisp, very appetizing and appetizing small pickles.
3, recipe: 10 pounds of fresh chili, 5 pounds of soy sauce, 1 pound of salt, 4 pounds of sugar, 4 pounds of ginger, 4 pounds of garlic, 4 pounds of salad oil, 4 pounds of white wine, 7 pounds of white wine, monosodium glutamate (MSG), peppercorns, daikon, cinnamon, scallions, each in moderation. Boil soy sauce (sterilization) to cool. Salad oil heating with peppercorns, dashi, cinnamon, green onions, each appropriate amount into the pot out of flavor. With the above auxiliary ingredients into the soup into the chili pepper (chili pepper should be cut or piercing), the soup should be submerged chili pepper. A few days later can be eaten