Pickling green chili is as follows:

Material preparation: 5 pounds of chili peppers, 100g of garlic, 50g of ginger, peppercorns, star anise, salt, 20g of icing sugar, 2 sachets of pickled peppercorns, white wine and so on.

1, chili pepper all cleaned, chili pepper washed and placed on top of a breathable tool to dry moisture, ginger and garlic also washed and dried moisture, here are about 5 pounds of chili peppers, 100g of garlic and 50g of ginger.

2, cooking seasoning water, cold water pot add a handful of peppercorns, a small star anise into it, and then cover the lid of the pot with high heat to boil and then cook for about 5 minutes, you can turn off the fire, the seasoning water is cooked and cooled standby.

3, the sun-dried chili peppers are removed, pour salt into the pepper pot, and then rub the pepper, after rubbing the side of the marinade for about 1 hour, 1 hour after the chili peppers again rubbed a little bit, this time the salt is very easy to adsorb in the top of the pepper.

4, put the chili pepper into a clean sealed jar without water or oil, put the chili pepper in and press it with your hand. Cut the ginger and garlic into small pieces, pour them into the seasoning water, add 20g of rock sugar, and add 2 sachets of pickled peppers into it.

5, mix well and pour into a sealed jar, and finally add some high white wine into it. Pour some water on top to seal, put indoor cool and dry place to marinate for a month and then open the lid can be eaten.