One, raw materials

green and red chili peppers (you can choose the Chengdu region produced by the two thorns of the red chili, you can also choose lantern chili pepper), pickle salt, ginger, peppercorns, star anise, Shan Nai, a high degree of white wine, water, cinnamon, rock sugar, white vinegar.

Two, production steps

1, chili pepper wash, you can slightly cut off part of the chili pepper tip, easy to taste. Dry, make sure there is no little raw water, otherwise easy to spoil.

Containers should also be washed and dried, it is best to use a high degree of white wine to wipe once.

Anise, cinnamon, ginger and pepper should be washed and dried.

2, add water to the pot, add salt, boil, salt dissolved off the fire, cool and standby.

3, dry chili peppers with a toothpick to poke a small hole, into the altar, it is best to fill the pickle altar. And add rock sugar, ginger, star anise, cinnamon, peppercorns, and shanai in layers.

4, pour the cooled brine into the altar to cover the chili peppers, be sure to let the chili peppers all submerged in the brine, add appropriate amount of white wine and white vinegar.

5, cover the pickle altar, add the appropriate amount of water in the sink, placed in a cool and ventilated place, 7-10 days pickled pepper is ready.