Pickled chili pepper recipe

Chili is really an indispensable condiment in our diet. There are many ways to eat chili, such as fresh chili, chopped chili, dried chili, pickled pepper, cooked chili in oil and so on. The main ingredients of pickled chili peppers are green and red peppers and a lot of ginger slices. Its characteristic may be that there are a lot of ginger slices. Before frying, pickled chili peppers should be marinated with salt to kill the moisture inside, then all the dry ingredients are put into the pot and cooked. After cooling down overnight, they can be eaten.

Ingredients Recipe Calories: 37.8 (kcal)

Ingredients: 1 pound of green and red peppers 20 grams of sliced ​​ginger

Methods/Steps

1. Prepare some peppercorns, star anise, 20 grams of ginger slices, and 30 grams of sliced ​​garlic for later use.

2. Then wash the peppers, drain the water, and cut them into sections.

3. Put the peppers into a container and add 2 spoons of salt, then mix well and marinate for 10 minutes to kill the moisture.

4. Heat the oil in a pan, add peppercorns and star anise and stir-fry until fragrant. Then add soy sauce that has been soaked in chili peppers, salt, 30 grams of sugar, 30 grams of aged vinegar and 20 grams of ginger slices. Then turn off the heat and let cool.

5. Then pour the cooled ingredients into the peppers, add the garlic, mix well, and refrigerate overnight.

Precautions

Marinate the peppers in advance to remove the moisture inside, so that the peppers will taste better.

Ingredients preparation:

Main ingredients: 2000 grams of green pepper. Auxiliary ingredients: 1 teaspoon of pepper, 3 bay leaves, 20 grams of ginger, 1 onion, 2 spoons of salt, 2 spoons of sugar, 1 garlic, 4 teaspoons of soy sauce, 50 grams of white wine, 2 teaspoons of chicken essence, 100 grams of blending oil (just a regular teaspoon amount)

Steps:

1. Try to use fresh green peppers. Wash the peppers twice in a basin of water, then place them in a ventilated place to dry until there is no water on the surface. Two hours in the sun should be enough;

2. After drying, use a knife or scissors to remove the pepper head, then cut the pepper in half, sprinkle salt evenly on it, and place it in a basin to let it slowly release water.

3. Then start to prepare the sauce water: heat the pot, pour in the blended oil, add pepper and bay leaves, then turn to low heat, add onion, ginger and garlic in turn and stir-fry for a while, then pour in soy sauce, salt, chicken essence, sugar, boil for one minute and turn off the heat, let it cool, then pour in the white wine, and the sauce water is ready.