manufacturing process
1. Wash the big and long peppers bought in the market and put them in a basin. Considering the special period, it must be cleaned many times. After cleaning, put it aside and wait for the water control on the pepper to be clean.
2. When the water control is clean, you can peel the garlic prepared in advance and cut it into thin garlic slices. Similarly, cut the ginger into pieces and set it aside. At this time, the water outside the pepper has been controlled to dry. In order to taste better when eating, cut off the roots of pepper with a kitchen knife.
3. Boil water from the pot, and the amount of water put is half of the pot capacity. There is no excessive requirement. The purpose of this step is to cook the pepper thoroughly. Put a handful of salt in the pepper before putting it in the pot, and add it according to your own preference. You can take it out in about a minute and cool it in a small basin filled with cold water.
4. After the water is controlled to dry, add a proper amount of edible salt, stir by hand, dip salt in every part of the pepper, and then put it neatly on the prepared plate.
5. Boil the water in the pot again. The water should be small at this time. Add a proper amount of pepper and two or three fragrant leaves to cold water, pour balsamic vinegar and soy sauce into the pot according to personal preference, and finally add rock sugar to wait for the water to boil. The fire boils the water in the pot, then stirs it for about five minutes, and then turns off the fire until the soup in the pot is cold.
6. Pour the cold soup into a neat plate. It is best to ensure that every pepper can be drenched with cooked soup. At this time, the chopped garlic slices and ginger slices are evenly sprinkled on it.