2, the chili pepper wash after removing the water, remove the chili pepper, and then use a knife along the chili pepper cut a knife, so that the pickled chili pepper can be more easy to taste. The ginger washed and sliced, the anise ready, divided into a petal a petal, this will be more conducive to the dissemination of its aroma.
3, the pickled chili altar ready, put a layer of chili put a handful of salt, put the right amount of pepper and star anise to expand the ginger, put all the chili and then put on the salt, and then add monosodium glutamate and sugar, and finally poured into the vinegar and soy sauce, sealing marinade, ten days after the pickle.