Fresh horn head

salt

crystal sugar

pepper

The method of chopping pepper (buckwheat head) with sweet and sour crispy skin

Dig your head back (you can just buy what you don't have to dig), clean it and dry it.

Marinate with salt for 24 hours (it must be such a long time, otherwise it will be spicy with sugar)

Marinate for 24 hours, then dry.

Boil a pot of water, put rock sugar after the water boils (according to the ratio of 10 Jin of sugar, rock sugar is better than white sugar, and pickled kimchi is crisp), and then take it out to cool.

Put the dried water into a curing container, then pour in sugar water (sugar water must not pass through) and seal it for about 20 days.

Take out taro, dry the water, add bright red pepper or chopped pepper, and put it in the jar for about a week.