This is the delicious practice of green peppers, not greasy to eat for 5 days, appetizing and satisfying, and not bad for half a month

Today I will share with you a particularly delicious recipe for green peppers, which is very simple.

【Pickled green pepper】

1. Ingredients: 3 kg of green pepper, 1 head of garlic, 5 spicy millet, 1 piece of ginger, 1 handful of Sichuan pepper granules, 1 bowl of light soy sauce, half a bowl of balsamic vinegar, 1 spoon of oyster sauce, 1 spoon of white sugar, appropriate amount of salt, appropriate amount of cooking oil.

Second, the practice of pickling green peppers:

1. First of all, prepare all the ingredients, put the green peppers you bought home into the water first, and clean them. Then take it out and drain it, place it on a panel and let the water dry. To dry the green peppers in water, we cut off the roots with a knife, not here. Then take a spoon and remove the seeds from the green pepper, which not only tastes better, but also removes some of the spicy flavor.

2. Now let's start to process the green peppers, put a chopstick on the bottom of the green peppers, and we cut the green peppers with an oblique knife, so that it will not be easy to cut off the green peppers, and it will look more beautiful. After cutting all the green peppers, put them in a basin and add twice as much salt as usual for stir-frying. Then grab and mix with your hands, grab the salt and mix evenly, cover with plastic wrap, marinate for 1 hour, and marinate the green peppers until soft.

3. Let's prepare some ingredients, peel the garlic, clean it, then cut it into thin slices and put it in a bowl. After the millet spicy is cleaned, cut into oblique blades and put in a bowl. After peeling the ginger, slice it first, then change the knife to cut it into shredded ginger, and put it together in a bowl for later use.

4. Heat a pot, heat it first, then add a little cooking oil, and put in 1 handful of peppercorn granules after the oil is hot. Turn to low heat, then put the chopped ginger, garlic, millet and spicy together into the pot, stir-fry evenly, and stir-fry to bring out the fragrance. After stir-frying, we add 1 bowl of light soy sauce, half a bowl of balsamic vinegar, 1 tablespoon of white sugar for freshness, 1 tablespoon of oyster sauce, and stir well. Continue to slowly boil the soup over low heat, and when the soup is ready, take it out and set aside to cool for later use.

5. The time is about the same, our green peppers are also pickled, and there is a lot of water in them, we squeeze the green peppers dry and take them out. Put the green pepper into the basin, press it, and then pour the cold juice into the basin, the juice smells very fragrant. Press the green pepper into the sauce with your hand so that the juice can submerge into the green pepper. In this way, you can start eating after soaking for a day, and the longer you soak it, the more flavorful it will be, and the more fragrant it will be. After pickling, now that the weather is hot, you can put it in a sealed box or wrap it in plastic wrap, put it in the refrigerator and store it, and it will not be bad for half a month. Whether it is used for rice or steamed buns, it is particularly delicious and appetizing.

Tips:

When choosing chili peppers, if you are afraid of spicy friends, you can choose chili peppers with thicker skin and lighter color, which will not be so spicy. For those who like spicy food, you can choose a slightly darker color of chili peppers, which will taste more spicy.