How to pickle tiger skin peppers

Tiger skin pepper, also known as tiger skin chili, is a well-known dish. It belongs to Sichuan cuisine. The taste of this dish is spicy with sweet, refreshing and crispy. The main ingredient is green pepper. Eating some of it on a regular basis can promote appetite. It is also very effective in preventing cold and vascular headaches. The method of making tiger skin pepper is also relatively simple. Let's learn about it below.

How to pickle tiger skin peppers

Method 1: Recipe: 10 jin of fresh chili peppers, 5 jin of soy sauce, 1 jin of salt, 4 liang of sugar, 4 liang of ginger, 4 liang of garlic, 4 liang of salad oil, 7 liang of high-proof liquor, appropriate amount of MSG, appropriate amount of pepper, aniseed, cinnamon, and green onion. Method: Boil the soy sauce (to sterilize) and let it cool. Heat the salad oil and add appropriate amounts of peppercorns, aniseed, cinnamon and green onions into the pot to bring out the aroma. After making soup with the above ingredients, add the chili peppers (the chili peppers should be split or pierced), and the soup should cover the chili peppers. It can be eaten after a few days.

Method 2:

1. Material selection: For green peppers, choose cone peppers or long peppers with plump flesh, tender texture, no insect infestation, and no rot or deterioration; for red peppers, choose short cone peppers with thick flesh, tender texture, few seeds, and pure spicy aroma. Green and red peppers are pickled separately in their own containers and then mixed in fixed quantities during the packaging process, giving the product a natural contrasting color and increasing its beauty. 2. Remove stems, debris and eyes: Remove the stems of peppers in time, and remove peppers and debris that are insect-infested, rotten, overripe or mechanically damaged. Use a clean and sterilized bamboo needle to poke a hole in the stalk of each pepper and pierce the capsule in the center to facilitate subsequent pickling. 3. Washing and blanching: Wash the peppers with running water or high-pressure water spray, drain the water, and blanch them in open boiling water for 3 minutes. 4. Dehydration: Take out the blanched peppers, drain the water and dry them in the sun to dry some of the moisture, or put them in a low-temperature hot air convection device to remove some of the moisture. Generally, 100 kg of fresh peppers can be dehydrated to a weight of 60 kg.

5. Initial pickling to keep it crisp: Prepare a 13 degree Baume solution with table salt, add 0.3% CaCl2 solution as a crispness-maintaining agent, turn the fish upside down every 3-4 hours, remove the fish after 2 days and remove the brine. 6. Dry-salting: Drain the initially pickled peppers and spread them in a container. Add 15kg of salt for every 100kg of peppers, layer by layer with more salt on the upper layer and less salt on the lower layer. Turn the jar over once a day, paying attention to dissipating heat. After pickling for 7 days, remove from the jar. 7. Preparation and marination: first heat the sesame oil to 160℃, add a certain amount of pepper to make pepper oil, add it to the semi-finished product after cooling, then add mixed spices such as star anise powder, galangal powder, dried ginger powder to the raw materials, and add appropriate amounts of white sugar, salt and edible acid. Add an appropriate amount of natural sodium copper chlorophyll to pickled green peppers, add an appropriate amount of capsanthin to pickled red peppers, and add sodium benzoate at a ratio not exceeding 0.5‰. The best mixed spice formula is: spice powder 0.12%, lactic acid 0.6%, glacial acetic acid 0.8%, white sugar 20%, salt 6%.

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