Pickled chili pepper

1. Wash the green peppers thoroughly.

2. Wash the millet peppers thoroughly.

3. Put it in a bamboo basket and let it dry.

4. Prepare the sauce here. Heat up an appropriate amount of corn oil in the pot, add Sichuan peppercorns and fry until fragrant, then turn off the heat and let it cool for a while (this way, pouring soy sauce will not splash out). Pay attention to the heat and don't fry it too hard. Fried Sichuan peppercorns will taste bitter.

5.3 tablespoons of soy sauce.

6. There is no white sugar left, you can also use rock sugar.

7.3 tablespoons of salt.

8. A spoonful of dark soy sauce.

9. Open fire and cook until slightly boiling.

10. Turn off the heat and let it cool.

At this point, the chili peppers have already dried their moisture.

Cut the green pepper into sections and then cut it open from the middle.

13. Xiaomi pepper is also divided into two parts from the middle.

14. Slice ginger and garlic.

15. Pour green and red chili peppers, ginger and garlic into the cooled marinade.

16. Copy and mix evenly.

17. Pour a little high Baijiu and stir it evenly before canning. It can be eaten after being pickled for a while. It's really delicious with Mantou just out of the pot.

18. Just fit one can.

19. Finished products.