ingredients: red pepper, Erguotou, ginger and garlic.

red pepper is used as the pepper. If you like to eat more spicy pepper, you should make it with millet pepper. Clean the red pepper with clear water and then drain it. Before making, if there is still water on the pepper, take a paper towel to dry the water on the pepper, and dry the water on each pepper. If there is water, the pepper will go bad. After all the peppers are dried, remove the pepper powder.

then cut the small red pepper, just cut it in half in the middle. After all the peppers are cut, chop them all. Pepper seeds don't need to be removed and cut directly. After chopping, chop it back and forth a few times. If you are afraid of being difficult to cut pepper, you can put on disposable gloves. Just cut the pepper into pieces, and then put the pepper into a soup bowl, and there can be no water in the soup bowl.

cut ginger into Jiang Mo, cut ginger and put it directly into Chili, and cut garlic into minced garlic, then put it into the soup bowl. Now add edible salt to the soup bowl, and about 6 spoonfuls of salt can be added to 6 grams of pepper. Then stir it evenly with chopsticks. After mixing well, add a little Erguotou, of course, high-alcohol liquor is also acceptable, and then mix it well again.

marinate the pepper in a soup bowl for 15 minutes. After marinating the pepper for 15 minutes, you can put the pepper in a clean bottle. This bottle can be made of glass or plastic. What you need to pay attention to when making this sour pepper is that you must not touch raw water. Then, after the peppers are filled, cover the bottle tightly with a lid. Generally, you can eat it in 3~7 days. Just chop the pepper.

the whole pickled pepper

water should be boiled in advance, and the boiled water should be cooled for later use. Subtract two thirds of the pepper stalks with scissors, and then cut the Jiang Ye into small pieces, which can be bigger. Let the washed ginger and pepper dry in the sun. Prepare a clean big jar, and the jar should be free of moisture. Then put 3 grams of salt in it, put cold boiled water in the jar, add a little wine and a bottle of beer, so that the pepper will be more crisp when it is soaked. Stir it with chopsticks, and then put more than a dozen crystal sugar into the jar. Now let's put pepper in it and ginger in it.

the water in the jar should not pass the pepper. If there is not enough water, you can take out a bowl, pour in the previous cold boiled water and add some salt to the cold boiled water. After the salt water has not passed through the pepper, sprinkle a little salt on the surface of the pepper and cover it with a lid. The lid must be tightly sealed, and then pickled peppers are made. When pickled peppers are soaked for about half a month, they can be eaten.

Tip:

When making pickled peppers, the most important thing is that the containers and peppers must not be stained with raw water.