The most delicious way to pickle chili peppers, crisp and refreshing, and with rice, you can eat them in the morning and at night!

Pickled chili peppers are easy to make and go well with rice, and my family makes some every week.

Pickled chili peppers: Ingredients: line pepper, cooking oil, soy sauce, star anise, cinnamon, star anise, bay leaves, Sichuan pepper, garlic, celery.

1. The skin of the pepper is thin and the meat is thick, and the spiciness is moderate, which is suitable for pickling into small pickles. Wash and chop the peppercorns. Cut the garlic into slices.

2. Wash the celery and chop it. Celery is rich in vitamins, dietary fiber, and has a strong fragrance. Add some garlic, celery or coriander root to pickles, which can enrich the flavor of pickles, and the vitamins in these side dishes can also reduce nitrite production.

3. Pour the pepper, celery and garlic slices into a clean glass bowl, pour in the soy sauce that has not covered the ingredients and mix well. Soybean soy sauce is used to make pickles, and the pickle sauce is fragrant.

4. Pour cooking oil into the pot, put star anise, cinnamon, bay leaves, and peppercorns, turn on low heat on the stove, and fry the spices into spice oil.

Pour the spice oil hot into the soy sauce in a glass bowl, stir a few times and set aside, marinate for 4 to 5 hours and serve.

Use this method to make pickled chili peppers, the taste is oily and crisp, the taste is fresh, fragrant, salty and spicy, a small plate of pickled chili peppers, on white rice porridge, hot steamed buns, fragrant and spicy appetizing and rice, the more you eat, the more you love to eat.