A, sweet and sour garlic simple practice

Raw material formula: green pepper 100 kg, salt 10 kg, vinegar 0.7 kg, brown sugar moderate, five spice powder a little

Making method:

1. Choose neat, fat, green pepper. Remove the whiskers and roots, wash and drain.

2. According to the ratio of 10 kg of salt per 100 kg of fresh green peppers, in the tank layer by layer, loaded to the majority of the tank can be. 3. Cured until 15 days, that is, salted green pepper.

4. Fish out the green peppers, drying on the mat, turning once a day, sun to 70% of the original weight is appropriate. 5. salty green pepper altar, gently pressed, to be loaded to the altar 3/4, will be prepared sugar and vinegar liquid into the altar. After filling in the altar, put a few bamboo slices horizontally, so as not to float the green peppers. Finally, tie the mouth of the altar tightly with greaseproof paper or plastic cloth, seal it with triple soil, and it can be eaten after 2 months. If sealed storage, can be kept for a long time.

6. Sugar and vinegar liquid preparation: first vinegar heated to 80 ℃, and then add brown sugar to make it dissolve, discretionary five spice powder a little.