Materials?
Pepper 5 kg
3 heads of garlic (for pickled peppers)
300g of ginger (for pickled pepper)
600 grams of edible oil
Onion 1 root
5 slices of ginger (for frying sauce)
10 slice of garlic (for frying sauce)
Octagonal 5
Pepper 1
A small piece of cinnamon
Fennel 1
5 fragrant leaves
3 coriander (added according to personal taste)
Proper amount of salt
Dried Chili king (because Chili is not spicy, add some dried Chili to increase the spicy degree).
Mature vinegar (you don't need to add it if you don't like it) 100g.
300 grams of soy sauce
600g soy sauce
Onion 1/4
Sugar100g
The proportion of seasoning can be increased or decreased according to your own taste.
How to make an appetizing pickle ~ pickled pepper (pepper) ring that can make you eat an extra bowl of rice?
Wash pepper, put it on the balcony to dry, cut into pieces or cut into pepper rings.
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Dice or slice ginger and garlic.
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Sprinkle a layer of salt, a layer of pepper and a little sugar. The salt I put is not too salty. Pickling overnight according to your own taste will collapse a lot and save the bottle space. If the bottle is big enough, you don't have to marinate it overnight, and go straight to the next step.
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Pour the minced ginger and garlic into the pepper ring and mix well.
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Put oil in the pan, when the oil temperature is 80%, pour in onion, onion, ginger, garlic slices, pepper, star anise, fennel, cinnamon, fragrant leaves and coriander, fry until brown, remove and throw away. A friend said it was difficult to do. Maybe that's the problem. It is recommended to stir-fry first, and then put the seasoning. Friends can try this suggestion. )
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Pour the dried chillies into the oil of the spice in the wok, and turn off the heat (stir-fry the chillies with the remaining temperature of the oil, otherwise they will be burnt). If you don't eat dried peppers, you can save this step.
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Stir-fry peppers for about 20 seconds. For safety reasons, when the oil cools, pour vinegar, soy sauce and soy sauce and boil. Turn off the fire and let it cool.
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Remove the dried peppers from the boiled sauce and put them in the pepper ring and mix well.
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Mix well and put in a clean container. Pour the pickled pepper soup into it.
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Compacting Chili rings, filling them with cooked sauce,
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You can eat it after sealing it for about a week, and I will eat it after pickling for three days, especially when the surface is oily. It is delicious. The food I cooked is not too salty, so the whole can should be refrigerated in the refrigerator to avoid spoilage.
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