Method 1:
1. Pull out the tip of the chili pepper
2. Wash and blow-dry the surface water
3. Prepare garlic, tear off the clothes
4. Heat a red pot, put oil
5. Put garlic
6. Put chili peppers
7. Put soy sauce (a stick)
8. Add a little sugar
9. Bring to a boil and cook for about 10 minutes
10. Turn off the heat and put in the bottle when cold, refrigerated is better.
Method 2: 10 pounds of fresh chili peppers, 5 pounds of soy sauce, 1 catty of salt, 4 taels of sugar, 4 taels of ginger, 4 taels of garlic, 4 taels of salad oil, 7 taels of white wine in high degree, monosodium glutamate (MSG), peppercorns, daikon, cinnamon, scallions, each in moderation.
Methods: Boil soy sauce (sterilization) to cool. Salad oil heating with pepper, dashi, cinnamon, green onion each appropriate amount into the pot out of flavor. With the above auxiliary ingredients into the soup into the chili pepper (chili pepper to dissect or tie the eye), the soup should be submerged chili pepper. A few days later can be eaten
Method 3: soy sauce chili with Section 10 kg of salted chili, 4 kg of soy sauce. Processing will be salted salty chili salted, drained of water, and then into the altar, dripping into the soy sauce, two days after turning once every 2-3 days and then inverted the cylinder 1 time, after about 7 days that is to become. The color and taste is delicious, and the texture is crisp and tender.
Method 4: bubble red pepper Ingredients 10 kg of red pepper, salt 1.5 kg, 10 kg of salty fontanel water, brown sugar 250 grams. Pepper, anise 15 grams each. Processing choose fresh, thick meat, no injuries, with the handle of the big red pepper, together with a variety of seasonings into the altar seal, about 10 days later that is. The color is crisp and sweet, slightly spicy.
Method 5: sour chili with science 10 kg of fresh chili, rice wine, vinegar 20 grams each. Processing will first wash the chili peppers, using boiling water to soften the fish up, filtered, installed in the tank. Then add rice wine, vinegar and cool water (water to 10 cm above the degree of chili), sealed marinade. After about 60 days can be. The color is sour and spicy, appetizing and delicious