Materials/Tools: Zanthoxylum bungeanum, garlic, coarse salt, crystal sugar, white wine, Zanthoxylum bungeanum and pickled pepper water.
1, prepare a clean jar without moisture.
2. Sprinkle some salt on the pepper and clean it for later use.
3. Pedicel the sterilized pepper, wash it and drain it.
4. Prepare water for pickled peppers. You can't use raw water for water, because pickled peppers will appear with a little raw water. First, put a proper amount of water in the pot, add pepper, rock sugar and salt, boil over high fire, and then stew over low fire. At this time, we can put the prepared pickled pepper water into it, stir it and turn off the heat. We can put more pickled pepper water, which will make the pepper more delicious.
5. Put the dried peppers in the jar, then put the peeled garlic in it, and finally put the cold water in it, and add a proper amount of white wine, because white wine can speed up the curing time of peppers and make them more sour and tasty.
6. Finally, cover the seal and add water to the edge to prevent air from entering. It takes 10 to 20 days.