Sichuan pickles

Overview

How to cook Sichuan pickles at home

Tags

• homemade sauce
• sichuan cuisine
• afternoon tea
• beans
• cinnamon
• garlic
• liquor
• red pepper
• rock sugar
• star anise
• zanthoxylum bungeanum
• radish
• salt
• young ginger

Ingredients

Steps

1. 1 Take an appropriate amount of water according to the size of your steamed rice jar (generally 2/3 of the jar's volume), add star anise, peppercorns, and cinnamon, bring to a boil and let it cool naturally. Just put 1 to 2 small pieces of cinnamon. I added too much, and the color turned out a little darker when cooked

   

2. 2 Put cool water into a jar, add salt, white wine, and rock sugar and leave it for 24 hours. You can leave it for longer, up to 3 days.

   

3. 3 Remove the dry skin from the radish, ginger, pepper and green beans and wash them. Wash them several times and leave them for a while to allow the residual water on the surface to evaporate.

   

4. 4 After drying the water, start changing the material. The beans can be cut into 2 sections or not cut. The radish can be sliced into strips or pieces according to personal preference. The ginger is the same as the radish. The peppers can be placed directly inside without changing the knife.

   

5. 5 Add a lid, pour a layer of cold boiled water on the side of the lid to seal (remember not to add raw water directly), leave it for about a week, the first soaking time needs to be longer to get the flavor. With the more times and longer the soaking time, the soaking water will get better and better. Then add the ingredients and soak for 2 to 3 days before the flavor can be eaten.