Ingredients: coriander,

Garnishes: green wattle strips, millet pepper, garlic head

Step one: prepare 2-3 pounds of fresh coriander< /p>

We remove the yellow leaves of the coriander first, so that the coriander will last longer. The roots of the coriander are actually very fragrant, so try not to remove them. Of course, washing the roots of the coriander will be troublesome. I’m afraid of the trouble. You don’t have to use coriander roots

Use clean water to clean the roots of the coriander first. Wash the roots carefully, because there is a lot of sediment at the roots of the coriander, so you must wash it several times.

After cleaning the coriander, put it in a cool place and let it dry.

Clean a pound of green peppers. If you like spicy food, use snail green peppers. If you don’t like spicy food, just use two wattle sticks. After cleaning, Dry the water

Wash two handfuls of millet peppers and dry them

Wash a piece of ginger and a few heads of garlic

Step 2: Dry the coriander Finally, cut it into small sections

Dry the green and red peppers and cut them into small sections

Cut the garlic and mince the ginger

Step 3: Prepare a In a large pot, put the coriander segments, green and red peppers, minced ginger and garlic, add an appropriate amount of salt,

Wear disposable gloves, and mix well

Prepare several glass jars, not plastic jars, clean them and dry them

Put the coriander into the glass jars, press it hard when filling, and press it tightly

Part 1 Step 4: In a pot without water and oil, add a large bowl of mature vinegar and a large bowl of light soy sauce. The ratio of mature vinegar to light soy sauce is 1:1. Add 3-4 star anise, a small handful of cumin, cinnamon, and a few slices. Bay leaves, a small handful of dried peppercorn seeds

Then cover the lid and bring to a boil over high heat. After the water boils, turn to medium to low heat and simmer for 5 minutes. Then use a slotted spoon to remove the spice residue. Be sure to remove it. Otherwise, it will affect the taste when eating. Let the main sauce stand and let it cool completely. When it is completely cool, pour the sauce into the coriander and add it to the mouth of the bottle.

Finally, add a few drops of high-strength liquor to each bottle. The purpose of this is to increase the flavor and preserve it for a longer time. Then seal it with a lid and put it in the refrigerator to refrigerate. It can last for half a year

After 3 days, you can eat it. You can eat it as you like. It can be paired with porridge or rice. It is delicious and appetizing. It is better than pickled mustard.

To summarize:

1 .Pick off the yellow leaves of cilantro so that it can be stored for a longer period of time. The cilantro must be cleaned, especially the roots, which contain a lot of soil and sand.

2. The spice water must be cooled down before adding it to the coriander, otherwise the coriander will easily deteriorate.