Homemade Hunan chopped pepper 2014

Homemade Hunan chopped pepper 2014

Introduction:

"Minced peppers are Hunan people's home dishes. I never thought that the husband in Northeast China loves spicy peppers most. In the past, he always went back to his mother's home in Hunan to get the original minced peppers. In recent two years, his mother was not in good health, so he added star anise and cinnamon modified version of minced peppers. The taste was super invincible. Last year, he pickled them and gave them to friends who love spicy peppers. They said they were delicious."

Production steps:

Step 1: air drying

Step 2: go and pick out the damaged, wormhole and shriveled ones.

Step 3: dry the water

Step 4: jar, basin, knife, spoon, cutting board, chopsticks and other tools to dry water

Step 5: double knife start! Ha ha (^_ ^)

Step 6: a basin of red, drooling!

Step 7: pour salt, sugar, star anise and cinnamon into the basin, mix well, leave the wine in half a bottle, and finally pour into the jar.

Step 8: after mixing the seasoning, seal the preservative film and marinate it for 2 hours, then taste it. Be sure to be salty, otherwise it's not delicious when it's sour (Note: Pickles have more salt, pickles have less salt)

Step 9: salty into the jar, and finally pour into the remaining half bottle of high wine

Step 10: cover the jar and seal it with water. It's best to eat after 3 months of natural fermentation (Note: clean the edge of the jar regularly every week and change the clean water. Do not dry the edge of the jar, otherwise all previous achievements will be wasted!)

Step 11: pick out the damaged, shriveled, insect mouth with needle and thread string, cool place to dry pepper.

Step 12: finally, Zhang Quanfu, do you feel like you are in Hunan

Step 13: pick out the damaged, shriveled, insect mouth with needle and thread string, cool place to dry pepper.

Step 14: finally, Zhang Quanfu, do you feel like you are in Hunan

Materials required:

Red pepper: 8000 G

Rice pepper: 1000g

Salt: 650 g

High alcohol: 500ml

Sugar: 100g

Star anise: 50g

Cinnamon: moderate

Note: 1. All tools and raw materials must not be stained with water and oil - good storage. 2. Be salty, but don't bring bitterness in salty. 3. The edge of the altar should not be dry. 4. If you don't have a jar at home, you can use a sealed box (Tupperware) or glass bottle to marinate in the refrigerator

Production difficulty: simple

Process: salting

Production time: several days

Taste: medium spicy