To make whole-root pickled peppers, we must first choose good peppers. Pepper is spicy enough to taste good when pickled. Pepper that is not spicy has no taste of pepper when pickled, which is simply a punishment for people who are not spicy and unhappy!

Ingredients: green pepper 10 kg, salt10.4 kg, water 2.5 kg, aniseed 25g, pepper 30g, dried ginger 25g.

1, prepare peppers, wash them and dry them for later use;

2. Remove the head and tail, cut in half, dig out the seeds, and dry the incision upwards for two or three hours;

3. Clean the pickle jar commonly used at home, disinfect the liquor and dry it. ?

4. Put the pepper in the jar. Sun-dried soft peppers are easier to put in jars and are not fragile. ?

5. Use 3 kg of water, add soy sauce, vinegar, salt, sugar, monosodium glutamate, ginger, pepper, fennel and fragrant leaves, and cook for a few minutes to make a soup with pickled peppers.

6. After the cooked soup is cooled, pour it into the pepper pot. Soup should not exceed pepper.

7. Take a proper amount of pepper and stir-fry it in the oil pan to keep the pepper oily. Put the cooled Zanthoxylum bungeanum oil into a jar and seal it.

8. Remember to use cooked oil. If you want to eat more hemp, you can also choose Chili, which will taste stronger and be very delicious.