Ingredients:

One teaspoon of Sichuan peppercorns

Three bay leaves

20 grams of ginger

Green onions One

Two spoons of salt

Two spoons of sugar

One garlic

Soy sauce (dark soy sauce)

Four small spoons

2000 grams of green chili pepper

50 grams of white wine

Two small spoons of chicken essence

100 grams of blended oil

Step one: Wash the self-picked fresh peppers twice in a basin, then place them in a ventilated place to dry until there is no water on the surface. Under the sun, two hours should be enough!

Step 2: After drying the water, use a knife to remove the head of the pepper, then cut the pepper into two, sprinkle salt evenly, put it in a basin and let it slowly drain out

Step 3: Heat the pot, pour in the blended oil, add the peppercorns and bay leaves, then turn down the heat, add the onions, ginger, and garlic in turn and stir-fry for a while, then pour in the dark soy sauce, salt, chicken essence, and sugar, and simmer for one minute. Turn off the heat, let cool and then pour in the white wine. The sauce is now ready.

Step 4: Put the peppers into a plastic box, pour in the cooled sauce, stir evenly, seal and store in a cool place such as the refrigerator

It can be eaten in 3-7 days. It is sour, spicy and sweet.

Reference materials

Go to the kitchen. Go to the kitchen [cited time 2017-12-27]