One pound of pickled pepper requires 500g of salt (one pound)

The specific method is as follows

Ingredients

1. 5000g of pepper (ten jins)

2. 150g fried oil (three ounces) (boil and cool)

3. 500g salt (one jin)

4. 2500g soy sauce (Wushijin) (boil and cool)

5. 200g sugar (four taels)

6. 200g garlic (four taels) (sliced)

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7. 200g ginger (four ounces) (sliced)

8. 25g MSG (half a ounce)

9. 375g white wine (seven and a half ounces)

Note: Technique:

1. Wash the peppers, dry them, remove them and cut them in half.

2. Then add 150g of cooking oil to the chili peppers and mix well and leave it for three or four hours.

3. Pour in other seasonings and mix evenly.

4. After that, put it into the container and seal it.

5. It can be eaten after five days.

Remember: Use dry, oil-free chopsticks when taking them out.

4 Notes ⑴ Cut the peppers, wash them and dry them. Do not use raw water. This is very important.

⑵ Boil the soy sauce. This is also very important.

⑶Pour soy sauce on the peppers, cut onions and apples, add chicken essence, cooking wine, sugar, sesame oil, and salt, and the preparation is completed.