Ingredients: Spicy millet, pickled pepper, pickled pepper water, salt. Chicken Essence. Old rock candy. Onions, garlic, ginger slices, white vinegar. Cut the radish into strips, pickle it with a little more salt, drain out the water and then clean it with tap water and set aside; cut the spicy millet into rounds, cut the pickled peppers optionally or not, and cut the garlic and ginger slices into small pieces. Set aside, cut the green onions diagonally into slices; find a sealed jar or glass bottle, put out the radish, then put out the cut ingredients, add boiled boiled water or mineral water, pickled pepper water, just enough to cover each ingredient, and then put it in White vinegar, rock sugar, salt, chicken essence. No need to add MSG because MSG can make the water turbid. Adjust the taste according to the individual. If you like a stronger taste, you can add a little more pickled pepper and white vinegar. After buying the Chaotian pepper, add the pepper. Remove the green part (of course you don’t have to remove it).

Wash the processed chili peppers with clean water. Here you can choose a suitable container according to the amount of chili peppers you have; dry the washed chili peppers with a dustpan to dry the water; prepare a pickle jar with a Pour 50 degree pure grain wine into the cavity and mix well for disinfection and sterilization; put the Chaotian pepper into the jar and add a few spices (such as ginger slices, peppercorns, garlic); boil the water and cool it to room temperature, then pour the salt in Stir the water with a clean wooden chopstick until it dissolves, and then pour it into the jar. You can also add a little of the previous pickle water here; close the lid of the jar mouth tightly, and pour water to the edge of the pickle jar for sealing and fermentation. . First, cut the washed white radish (the one with more water) into slices, sprinkle it with edible salt, soak it for 30 minutes, drain the water, wash it three times with clean water, and drain it again.

Prepare washed garlic, millet and peeled ginger slices in advance. Cut the garlic into slices, cut the millet into rings, and cut the ginger slices into slices. Put them into a basin, add white vinegar, and sugar. The number of radish depends on the taste, then pour cold boiled water, put the radish slices into the prepared container, pour in the prepared sauce, keep the radish sealed for 6 hours, and you can eat it. The ingredients prepared in advance are: 1000 grams of lettuce, 15 grams of pickled peppers, peeled garlic, 2 millets cut into half slices, and appropriate spices. Pour water into the pot, wait for the water to boil quickly, put star anise, fennel, poria and other spices into the water, then add oil, sugar and an appropriate amount of salt, bring to a boil and boil for 2 minutes, turn off the heat and let Let the soup cool. Clean the lettuce, peel it off piece by piece, clean the pickled peppers one by one, put them in a pot and simmer them in hot water for one minute, take them out and let them cool and drain them.

After the lettuce and pickled peppers are cooked, soak them in a water tank, pour in the cooled sauce, add garlic, millet, and place in a sealed and cool place. Let it go and you can eat it after four or five days! First clean the white radish and cut it into a strip as big as your finger. Then put the radish in a bowl and marinate it with salt for an hour. After marinating, rinse it with cold water, squeeze out the water, pour it into a sealed bottle, add mature vinegar, and whiten it. Add granulated sugar, add some garlic, ginger slices, and add pickled peppers, mix well, put it in the refrigerator overnight and eat it the next day. To make sauerkraut with pickled peppers, first prepare the ingredients, wash all kinds of vegetables, and a bag of millet, spicy pickled peppers. Wash and cut the fruits and vegetables, put them in a clean and oil-free basin, sprinkle in an appropriate amount of salt, mix well and marinate for 30 minutes. Then take it out and throw away the pickled water. Sprinkle two tablespoons of sugar and a few peppercorns into the pickled vegetables. Pour in a bag of millet pickled peppers. Mix well. Cover and marinate for 72 hours. It’s ready to be plated and served.