A pinch of pepper, two star anises, one rock sugar, four fragrant leaves, boiled in mineral water. Pay attention to the pot must be washed and boiled without oil for about five minutes, turn off the fire and put salt, and let it cool thoroughly.

Practice of Sichuan pickles

I. Materials used

Ingredients: radish1500g, beans 500g, garlic10g.

Accessories: 2 chunks of ginger, pepper 1 bar, salt150g, appropriate amount of cold boiled water, and red pepper150g.

Second, the practice

Pickles are all seasonal fresh vegetables, which are not easy to be soaked. The first soaking starts with soaking radish in water, because radish adds color to salt water.

2. Wash and dry the radish.

3. Prepare tender ginger, fresh garlic and cowpea. Cowpea is the best. There is no cowpea here, so use this kind of cowpea instead. This kind of cowpea can't be soaked for too long. Eat it when it is soaked. If it is soaked for a long time, it will soften and the cowpea can be soaked for a long time.

4. Wash the jar, dry it, and add cold water. Be sure to cool the water without bacteria.

5, add salt, this salt should be put more, that is, one kilogram of salt and fifty kilograms of water, this ratio is a bit small, especially for the first time, salty points are easier to taste and ferment as soon as possible.

6, in order to quickly marinate, cut some strips.

7. Put the radish in the jar first, and add beans and fresh garlic on it. In order to take radish strips conveniently, put a layer of radish strips on it, put a layer of fresh red pepper, put garlic on it to sterilize and enhance the taste, and put ginger on it. It is also the role of enhancing the taste and sterilizing, and it is essential to have pepper.

8. When it is finished, cover it, add water to the altar rim and seal it. Just wait for time.

9. This is the sixth day.

10, pickled, open.