What is the method for pickling colorful peppers in soy sauce?

When it comes to side dishes, many people will think of various kinds of delicious food. For people who love spicy food, I believe that the favorite side dish is undoubtedly soy sauce and colorful pickled peppers. Especially when you have a poor appetite, eating some pickled colorful peppers can be very helpful in stimulating your appetite. So, how do you make pickled colorful peppers in soy sauce? Here I will share with you the two most delicious ways to pickle pickled colorful peppers.

Method 1

Wash the colorful peppers and dry them in the sun.

Slice the ginger and set aside.

Prepare soy sauce and set aside.

Put colorful peppers, ginger slices and soy sauce into a fresh-keeping box or glass jar to cover it. Keep it in a dark place for half a month before eating.

Tips

You can add young ginger or garlic cloves to soak together, it’s personal preference.

Method 2

How to pickle peppers in oil: Clean the fresh peppers and let them dry for later use. The other ingredients for pickling are: peppers: soy sauce: 1: 1.0-1.20 (i.e. add 1.0-1.20 kg soy sauce to 1 kg fresh peppers);

Soybean oil: 80-120g (the amount added per 500g of fresh pepper); Ginger: 20-30g (the amount added per 500g of fresh pepper); Garlic: 20-30g (the amount added per 500g of fresh pepper);

Five-spice powder: 10-15g (the amount added per 500g of fresh pepper); MSG: 10-15g (the amount added per 500g of fresh pepper); Liquor: 20-30g (the amount added per 500g of fresh pepper);

Brown sugar: 10-15g (the amount added per 500g of fresh pepper);

Boil the soy sauce and let it cool. Bring the raw soybean oil to a boil and let it cool. Wash and dry the ginger (peeled or not), then slice it. Peel the garlic, wash and dry it, then slice it. The white wine should be above 60 degrees. Let the soy sauce cool to room temperature, then pour it into the container of washed and dried pickled peppers. Then pour the ginger slices, garlic slices, five-spice powder, MSG, white wine, brown sugar and cooked soybean oil (room temperature) into the soy sauce in turn, stir it slightly, then pour the dried fresh peppers into it, seal it (preferably water-sealed), and place it in a cool place.