How to make pickled pepper inkpot

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor now introduces pickled pepper ink fountain to you, so learn it quickly.

1. Wash the cucumber, celery and carrot and cut them into strips; cut the cabbage into pieces and wash them.

2.12 Remove the internal organs and clean the hard shell of the mouth of the ink fountain; cut the back of the shrimp to remove the shrimp thread; peel the quail eggs and set aside.

3.21 Put the pot on the fire, bring the water to a boil, add a little salt, and blanch the carrots and celery in turn.

4. After taking it out, add the cabbage and cucumber strips, blanch until they change color and then take it out.

5. Use the same method as above to blanch the inkstone and shrimp for one minute, remove them and rinse them in running water for 5-10 minutes.

6.1 Drain the cooled inkstone and shrimps and set aside.

7.2 Take out the vegetables and spread them out to cool.

8. Put all the ingredients into the container and add appropriate amounts of salt, sugar and white vinegar.

9. Pour in the pepper and ginger water prepared in advance.

10. Pour in the pickled peppers and pickled pepper water until the level is equal to the ingredients and mix well.

11. Seal the container and place in the refrigerator for 12 hours.

This pickled pepper inkpot dish is really tempting. Every time I read this article, I really want to make it myself. I wonder what you think.