Large containers (non-metallic products)
Production method:
1. Wash and drain pepper, scallion, ginger and coriander for later use.
2. Cut the pepper into shreds and marinate it with salt for 4 hours, then drain out the salted water (no need to drain).
3. Shred scallion, ginger and coriander, put them into pickled pepper, add salt and mix well, and marinate for about 30 minutes.
4. Add light soy sauce and mature vinegar and mix well.
5. Pour the cooking oil into the pot, heat it to 80%, add the pepper, when the pepper is fried to black and fragrant, take out the pot and pour the hot oil into the mixed pepper, continue to stir evenly, then put it in a container and put it in a cool place (or in a cool Tibetan area of the refrigerator).
6. It can be eaten after three to four days.
Precautions:
1. Generally, two Jin of pepper is matched with half a Jin of coriander, and more coriander can be added according to the taste ratio, but not too much so as not to suppress the umami flavor of the pepper itself.
2. Try to choose the green onion when pickling green onions.
3. Light soy sauce is used to improve the taste, and you can put it in moderation.
4. Old vinegar is added according to taste.