1, pickled pepper practice: preparation materials: appropriate amount of pepper, braised sauce, ginger, garlic, sugar, star anise, pepper and monosodium glutamate. Wash and dry the peppers, and cut a mouth on each pepper with a knife to facilitate the taste. The bigger the mouth, the faster the taste. Slice ginger for use at will. Slice garlic and use it at will.

In a large soup pot, pour in braised pork and bring to a boil slowly. You can add vinegar and sugar according to your personal taste, and you must stir it, otherwise it will paste the pot, cook it slowly until the rock sugar melts, and then turn off the fire.

Put more oil in another pot, add a lot of pepper and star anise, garlic slices and ginger slices, stir-fry until fragrant, and pour in a proper amount of white wine. Take it out and put it directly into the braised sauce. When the sauce is cold, prepare the peppers and put them in a container for later use. When the sauce is cold, pour it into a container and seal it. You can taste delicious after half a month.

2, the practice of pickled eggplant: preparation materials: eggplant 500g, garlic 3, salt amount. Wash the eggplant and steam for about 5 minutes, depending on the size of the eggplant. Take it out to cool. Peel and wash garlic, and dry it with kitchen paper or water. Crush garlic cloves with garlic clips first, and add appropriate amount of salt according to personal taste. Mash minced garlic and salt with a flat-topped rolling pin.

Cut the eggplant in the middle, but don't cut the sides. Pack garlic paste. If you often cook, you can put it in a container. Sprinkle some salt noodles on each layer of eggplant, and then put it in the refrigerator to keep it from going bad for a winter.