Ask Sichuan how to soak ginger and pepper.

Pickles are bought in jars first, which are sold in big vegetable markets. Try the sealing degree of the jar first, let the seller try it, light a ball of paper and put it in, then drain the water to see if it leaks, then drain the water along the edge of the jar, cover it and slowly open it. If it feels tight, it can be opened, indicating that the sealing is very good.

Wash the jar after you buy it, dry it and get some air. Then there is the production of salt water: boil pure water, let it cool, or use mineral water (again, don't touch oil), put it in one and a half tanks, pour 800 grams of salted salt, and pour 50 ml of white wine. Be sure to use authentic Erguotou or pure grain liquor, and don't buy fake ones.

Pepper should be cut from the pepper handle and then inserted into the toothpick socket, as shown in the figure (toothpick taken out).

Remove the ends of fresh garlic, tear off the surface film, wash, dry, and dry with a kitchen steaming cloth.

Bagging half a bag of green peppers, this can not be less, will make the salt water taste particularly good, and it is not easy to grow a white layer. This supermarket is hard to buy. You should buy it in the seasoning hall of the vegetable market.

A carrot, or soaked in the heart and cut into pieces, will make the salt water beautiful, slightly reddish and the radish crisp.

Three Jin of fresh ginger, washed and dried.

A jar of kimchi is soaked, and to make ginger delicious, the accessories such as pepper, pepper, garlic and carrot are indispensable.

Delicious Sichuan pickled ginger

Pickled peppers are the same as pickled ginger.