Pickled peppers are still the best method. Mom has used the recipe for 40 years.

Northerners love spicy food. After the fall, fresh green chilies are on the market. Many people will buy some home to make chili sauce or pickled chilies. After pickling the chilies, the spicy taste will be greatly reduced. The bun is served with rice porridge. , The most suitable.

There are many ways to pickle peppers, which can be very simple. For example, add a little garlic slices, ginger, pour in salt, and pickle in light soy sauce. It can also be very complicated. Add various spices and soak in oil and vinegar. Anyway, everyone The taste of the pickled peppers is different. Pickled peppers are still the best way to eat. My mother has used a 40-year recipe to add special flavor to the rice.

The pickled peppers in my family are all made by my mother herself. Perhaps I have been used to the peppers made by my mother for more than 30 years. I always feel that the pickled peppers sold outside do not suit my taste. They are either spicy or sour, and the taste is always worse. Today, I bought some peppers and prepared to make them myself. I asked my mother about the preparation method and shared this method with everyone. Those who like pickled peppers must try it.

【Pickled Pepper】

Main ingredients: green pepper, garlic, ginger, millet pepper light soy sauce and vinegar

In the first step, the pepper does not need to remove the roots first, and the surface is cleaned with water, and then spread on a cutting board, placed in the sun, and dried.

In the second step, prepare a little more garlic and cut into garlic slices, shred the ginger, and cut the millet pepper into circles.

The third step is to pour a little more oil into the pot. When the oil temperature is 20% hot, add cinnamon, star anise, pepper, and sauté on medium heat. When the color of pepper is almost zoomed, turn off the heat and remove all the spices, leaving the oil spare.

In the fourth step, after the peppers are dried, remove the pedicles of the peppers, then cut the peppers into small pieces and put them in a larger pot. Then pour in the garlic slices, shredded ginger and millet peppers.

The fifth step, then pour the oil in the pot, first stir the oil and chilies evenly, then pour the prepared vinegar and light soy sauce, stir evenly.

Step 6: Pour the mixed chili into an airtight jar, pour all the juice into it, shake it, pour a spoonful of high white wine, and then cover and seal for 2 days before eating.

The pickled peppers made in this way have a strong fragrance and just the right acidity and saltiness. The longer they are stored, the more delicious they will taste, and the taste will be better after being refrigerated.

Tips: The ratio of light soy sauce and balsamic vinegar is 1.5:1. The vinegar and light soy sauce need to be boiled in a pot and then let cool. The purpose of this is to make their aroma more mellow. The main purpose of adding white wine at the end is to sterilize, so that the pepper will last longer. The jars for pickling peppers must be water-free and oil-free jars.