Pickled green chili delicious practice:

Pickled green chili

Main ingredients: green chili 2000 grams .

Accessories: a small spoon of pepper, three leaves, 20 grams of ginger, a green onion, two tablespoons of salt, two tablespoons of sugar, a garlic, soy sauce (old soy sauce) four small spoons, 50 grams of white wine, two small spoons of chicken essence, 100 grams of blending oil,

Making Process:

1, fresh chili peppers washed two times in a basin of water, and then placed in a ventilated area to dry until there is no water on the surface. The sun, two hours can be.

2, after drying the water, use a knife to remove the head of the chili pepper, and then cut the chili pepper into two, evenly sprinkle with salt, and put it in the basin to let it slowly out of the water. (You can also all lay them out on a chopping board to dry in the sun to speed up the water out and reduce the time.)

3, simmer the sauce. Pan hot, pour the blending oil, add peppercorns and sesame leaves and turn the heat down, in turn into the onion, ginger and garlic fried for a while, and then pour into the old soy sauce, salt, chicken essence, sugar, simmering for a minute off the heat, let it cool and then pour into the white wine. So the sauce is ready.

4, put the chili pepper into a plastic box, pour into the cooled sauce, and then stir well, sealed and placed in the refrigerator and other cool places to save. 3-7 days can be eaten, hot and sour sweet!