Note:
1, choose water-free and oil-free containers to stir and seal during the process, so that the peppers can be preserved for a longer time.
2. The ratio of garlic to ginger and the size of the cut grain can be adjusted according to your own tastes and habits.
3, because soy sauce itself has a salty taste, so pay attention to the right amount when putting salt to avoid being too salty. If you are afraid of not mastering it well, you can taste the soy sauce before adding salt.
Steps-
1, clean the fresh pepper with a damp cloth and dry it.
2. Cut the thicker pepper into four petals and remove the seeds. Cut the thinner pepper into two petals without removing the seeds. Wash and dry the jar without water. Put the cut chili pepper directly into the jar.
3, a layer of pepper, put some mixed seasoning of garlic ginger and sugar salt monosodium glutamate, and sprinkle as evenly as possible.
4. If you want to lighten it, you can slightly reduce the amount of salt, not the amount of soy sauce.
5, pour soy sauce, white wine, and finally vegetable oil.
6, salt, monosodium glutamate (chicken essence), sugar, ginger, garlic slices, all put in, soy sauce can not be completely submerged, chili pepper will spit water in a day or two, then it will be submerged, and it can be eaten in three to five days.