When pickled peppers, you need to prepare 2500 grams of fresh green peppers, 400 grams of salt, 0/00 grams of ginger/kloc, 50 grams of pepper and aniseed, 50 grams of monosodium glutamate and sugar, appropriate amounts of vinegar and soy sauce, appropriate amount of clear water and two thick soup treasures.

Pickling step

1, wash the prepared fresh peppers with clear water, and control the water to dry, then fry the peppers with clean hands and make a small mouth vertically, so that the peppers are easier to taste when pickled. Wash the prepared ginger and cut it into pieces.

2. After the aniseed is ready, break it into small petals by hand. After all the materials are ready, prepare a sealed jar. After sterilizing the jar at high temperature, daub it with white wine again, which can play a disinfection role. Then put a layer of processed pepper, sprinkle a layer of salt on the bottom of the jar, and put a handful of pepper and aniseed.

3. Put several layers of ginger slices, then a layer of pepper, and so on. Put salt pepper, aniseed and ginger slices on the top layer, then sprinkle prepared monosodium glutamate and white sugar, and finally add prepared vinegar and soy sauce. The proportion of vinegar and soy sauce can be adjusted according to your own taste, but the amount of vinegar and soy sauce must be completely immersed.

4. After doing all the above, take a layer of plastic wrap and apply it directly to the mouth of the jar. Then cover it and seal it, put it in a cool and ventilated place, and marinate it for seven days to taste, but the longer the pepper is marinated, the better the taste, and the better the pickled pepper will taste.