Home made pickled pepper

Home made pickled pepper

Introduction:

"Pickled peppers can be used with almost all kinds of meat products, such as chicken, duck, fish and meat, and assiduously permeate their sour and spicy flavor into the main course to give them a new taste. In fact, home-made pickled peppers are not troublesome at all. You might as well try them. "

Production steps:

Step 1: wash and dry the pepper, make sure there is no water, or it will go bad.

Step 2: dry the pan over low heat, stir fry ginger, pepper and salt over low heat.

Step 3: pour in proper amount of water, bring to a boil, turn off the fire and let cool.

Fourth step: mix in the right Baijiu and stir the green chili pepper for 1-2 minutes.

Step 5: after warm, put it into a clean water free bottle, seal it upside down, cool it, and store it in a cool place for 30 days.

Materials required:

Green and red pepper: 100g

Salt: 5g

Ginger slices: 3-4 slices

Chinese prickly ash: 10

Highly Baijiu: 10 ml

Water: moderate

Note: pickle bottle should be sealed tightly and airtight. Only in this way can the pickled pepper speed up the fermentation under the condition of hypoxia and produce a lot of lactic acid. The pickled peppers must be washed and dried before entering the jar. In addition, the chopsticks used when taking pickled peppers must not bring oil or water.

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour