2. Add a proper amount of water to the pot, sprinkle a little salt into the pot, and blanch the peppers in the pot. This is a very important step in making pickled peppers. Don't remember to sprinkle salt for pickling, and blanch the peppers in the pot before that, so that the peppers will become soft after blanching. When you put them in, they will not be broken and will be left for a long time (\. After doing this, the pickled peppers will be fine for several months.
3. After the time is up, take out the pepper, put it in a ventilated place, and control the water to cool.
4. At this time, prepare the marinade, add a proper amount of water into the pot, add pepper, star anise, white sugar and soy sauce, boil over high fire, turn off the fire and let it cool naturally for later use (two kilograms of pepper, two stars anise, 2 grams of white sugar and 5 grams of soy sauce are used. ) Prepare a piece of ginger and a piece of garlic, and slice the ginger and garlic for later use to enhance the fragrance.
5. After the peppers are dried, put them in a clean pot without water, sprinkle some salt and mix them evenly. Only then do you add salt. Remember, this way, the peppers will not only taste better, but also last for a long time, even for several months.
6. put the peppers into a container prepared in advance, which is oil-free and water-free, and then press the porcelain. then put the ginger and garlic on it, pour in the cool juice until all the ingredients are gone, and seal the lid so that you can eat it after one day. It tastes delicious, crisp and delicious.
when selecting peppers, it is better to use those with thicker skins, which are easier to store and taste better. Don't hurry to sprinkle salt on pickled peppers, do more, the peppers are fragrant, crisp and tasty, and it will be fine for a few months.