Living in the north, I love chili peppers, especially pickled peppers, i.e., many people's favorite, fresh peppers after marking, sour and crisp, wine, especially refreshing, especially rolling hot green cake, feel too simple addictive.

Pickled peppers are not difficult, almost every family has its own unique way, the mother will start from the beginning, more than 30 years to pick peppers, pickled peppers are not clear, because his hometown has a chili pepper, so every time you pick peppers it, you'll be given to relatives and friends. After tasting, you have a good job. Some relatives also drank the pepper to let the mother to help pick up.

Today, I share this method of picking the pepper to you, I hope everyone likes it, so pickled peppers, as long as I do not see water, crude oil, refrigerator for six months good.

[Pickled peppers]

Main ingredients: pepper, garlic, millet pepper, ginger

The first step is to rinse 2 pounds of pepper with water, and then spread it to the plate, wipe the pepper surface of the water with a kitchen paper towel or put it in the sunlight, dry pepper, cut pepper. Use a spoon to turn circles in the pepper, so you can easily remove the pepper seeds.

In the second step, find the chopstick next to the pepper and slope it to cut the pepper; the chopstick doesn't cut easily while the shape is pretty.

In the third step, all these are put into the basin, the pepper is evenly sprinkled with the right salt, then gently grab the salt and hold the salt and hold it for some time, cover with sand water, cover with sand water, cover with sand water, cover with sand water, cover with sand water, cover with sand water, cover with sand water, cover with sand water, cover with sand water, cover with sand water for more than 1 hour, to let out the water of the pepper completely.

Step 4, prepare more garlic, cut into garlic, millet rice pepper, cut into a circle, ginger cut into a sliver light, all cut bowl.

In the fifth step, in front of the frying pan, shoot the pepper stirring into the oil, then put it into the chopped ingredients and sautéed spices, pour 250 ml of soy sauce, 200 ml of vinegar, 20 grams of oyster sauce, a spoonful of oyster sauce, stirring well, cook the sauce, cook for about 3 minutes, then turn off the heat.

In the sixth step, this time, the chili is also almost the same, it becomes soft and the water comes, let it take it to control the drying of the water into the base of the waterless basin.

In the seventh step, then put the juice in it, turn the pepper to splash, if the soup drowns, it does not matter, because the marinade process pepper will be soft, turn twice in the middle, pick up one or both can be 1 night.

One night the peppers are also pickled. The color of the color is particularly appetizing. Saliva can not help but go down, so picky pepper, sour, salty, especially appetizing, so like a pot, such a pot, our family can eat 2 days.

Like to eat more spicy, you can choose pepper. This pepper is not very spicy, the flavor is more crunchy, so it is the first choice, the proportion of juice can be added according to the amount of ingredients, after eating pepper, the juice does not need to fall Oh, you can continue to buy some pepper bubbles.