The secret recipe of delicious pickled chili peppers, 20 catties of pickling every year, is not bad for half a year, and it is more fragrant than big fish and meat

 Although pickled chili peppers are pickles, the taste is different from other pickles, oily and fragrant, moderately salty, much more delicious than traditional pickles, even if you eat it alone, you will not feel salty.

【Pickled chili】

Ingredients: 410 grams of green chili, 220 grams of red pepper, 10 cloves of garlic, 60 grams of ginger, half of an onion, 48 grams of balsamic vinegar, 71 grams of dark soy sauce, 150 grams of light soy sauce, appropriate amount of caster sugar, about 6 grams of salt, 2 star anise, 2 bay leaves, 1 spoon of Sichuan pepper, a little cumin, 150 grams of corn oil

1. First peel and chop 8 cloves of garlic and 35 grams of ginger into dices, the more crushed the better, then cut the remaining 2 cloves of garlic and 25 grams of ginger into slices, and cut the onion directly into pieces

2. Then wash the green pepper and red pepper, and dry the water after washing

3. Cut the dried peppers into pieces. I use two kinds of green peppers here, one is an ordinary pepper that is not spicy, and the other is a very spicy pepper, so that if you can eat spicy, you can also use all the peppers.

4. Find a large bowl, spread the chili peppers on the bottom of the bowl, and then sprinkle with a little salt and sugar

5. Then and so on, sprinkle a little sugar and salt on each layer of peppers until all the peppers are finished, and then marinate for 2 hours, or marinate overnight. Tips, don't add too much salt, I also added about 6 grams of salt, because it will be marinated with light soy sauce later, so the saltiness is almost enough.

6. After marinating, add ginger and garlic, stir evenly with chopsticks and set aside. After the chili pepper is pickled, some water will come out, and these are the water that comes with the chili pepper itself, so don't pour it out.

7. Pour corn oil into the pot, after the oil temperature is heated to 6, pour the onion, ginger and garlic slices, bay leaves, star anise, Sichuan pepper and cumin into the pot and fry over medium-low heat

8. Wait until the garlic and onion are a little browned, then turn off the heat and let the oil cool for a while

9. After drying for 3 minutes, we pour light soy sauce, dark soy sauce, balsamic vinegar and 8 grams of caster sugar into the pot, turn on the heat again, boil until boiling, and then turn off the heat.

10. Then use a colander to remove all the accessories in the pot

11. Then we put the chili pepper and the water marinated in the chili pepper into the bottle, when filling, it should be slightly tighter, and after all the filling, we pour the marinade juice boiled in the pot into the bottle

12. Finally, cover the lid and send it to the refrigerator to refrigerate and marinate for 5 days, and then you can start eating. If you can't wait, you can eat it even if you marinate it for 3 days.

13. The best way to eat chili peppers, make 20 catties at a time, and it will not be bad if it can be stored for half a year, and it is more fragrant than big fish and meat

Tips:

1. Light soy sauce, dark soy sauce and balsamic vinegar must wait for the oil temperature to drop down slightly before adding, otherwise due to the temperature difference, the oil will splash and easily hurt yourself

2. According to the ratio of seasonings in my recipe, the pickled peppers made are moderately salty, if you like to eat a little salty, you can add a few more grams of salt

3. If you put the pickled pepper in the refrigerator for refrigeration, you can keep it for half a year, but every time you take it, you must use a clean and waterless spoon, otherwise it will easily affect the shelf life