Hot and sour flavor---homemade pickled peppers
Overview
Pickled peppers can be paired with almost all chicken, duck, fish, meat and other meat dishes, and they work tirelessly to infiltrate their own hot and sourness into the main dish, giving it a new taste. In fact, making homemade pickled peppers at home is not troublesome at all, so you might as well try it.
Tags
Ingredients
Steps
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Wash and dry the peppers, making sure there is no water, otherwise they will spoil.
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After the pot is heated over low heat, sauté the ginger slices, peppercorns, and salt over low heat until fragrant.
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Pour in appropriate amount of water and bring to a boil, turn off the heat and let cool.
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Add appropriate amount of white wine, stir well, and cook the green and red pepper for 1-2 minutes.
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After warming, put it into a clean water-free bottle, seal it upside down and let it cool, then store it in a cool place for 30 days.
