Pickled chili pepper

Overview

There was a good harvest of peppers in the garden, so I planted more than a dozen peppers, but I couldn't eat them. I picked them, washed them, dried them, and pickled them in a tank of oil, which was enough for a year. You can eat a dumpling or noodles with your meal.

Tags

• side dishes
• pickles with soy sauce
• home cooking
• angelica dahurica
• brown sugar
• chili
• cinnamon
• garlic
• peanut oil
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the peppers and dry them until there is no moisture, otherwise the pickled peppers will rot. In order to enhance the flavor of the peppers, I used toothpicks to prick each dried pepper until it was full of scars!

   

2. 2 Heat oil in a pan.

   

3. 3 Add peppercorns, star anise, cinnamon, bay leaves, and angelica dahurica to release the aroma.

   

4. 4 Add ginger and garlic cloves.

   

5. 5 Pour the soy sauce into the pot.

   

6. 6 Pour in the salt.

   

7. 7 Also put the brown sugar into the pot, bring to a boil and let cool.

   

8. 8 Put the peppers into a water-free and oil-free jar.

   

9. 9 Pour the cooled soy sauce into the jar.

   

10. 10 Pour in a small amount of white wine and seal.

    

11. 11 It will be ready to eat in about a week.