The production process of pickled chili pepper

1. Don't remove the stalks of line peppers and millet peppers, wash them directly in clean water, and then put them in a ventilated place to dry the water for later use. The stalks of peppers can prevent raw water from entering the peppers and avoid deterioration during pickling, and then prepare a proper amount of green onions and cut them into shredded green onions for later use.

2. Next, we squeeze a little pepper oil and burn the oil in the pan. When the oil temperature is 5% hot, we grab a handful of pepper and a few star anise, add the chopped shallots, fry them on low heat, fry the spices dry and fragrant, pour them out when the shallots are golden brown, and drain the residue for later use.

3. after the peppers are dried, break off the stalks of the peppers one by one, cut the string peppers and millet peppers into small pieces, slice the ginger and garlic, put them together with the peppers, add 3 grams of salt, 2 grams of sugar, 5 grams of chicken essence and 2 grams of soy sauce, pour in the freshly squeezed pepper oil and stir evenly with chopsticks.

4. Then put the pepper in a water-free and oil-free container. If you want to store it for a long time, pour a little high-alcohol and seal it. Cover it and seal it for 24 hours before you can eat it.

pickled peppers are very spicy and delicious, as long as they don't stick to raw water and oil when they are eaten.

technical points:

1. Do not remove the pedicels when cleaning peppers, which can avoid raw water from entering and prevent deterioration during pickling;

2. Any pickled vegetables that want to be preserved for a long time should not be exposed to raw water and oil, otherwise it is easy to go moldy and deteriorate.