Pickled in colorful chili soy sauce
Overview
By chance, this kind of cherry-like colored pepper appeared in my circle of friends, and I wanted to try out what it tasted like. I searched online and made my own homemade colored pepper. Oh my god, 18 yuan a bottle is too expensive. This time I went back to my hometown to celebrate the Mid-Autumn Festival, and I happened to see something selling it on the street, so I bought a catty for 5 yuan per catty. My mother told me that when marinating in soy sauce, I should choose relatively tender peppers when purchasing. Otherwise, overly mature peppers will have a thin layer of skin after being marinated for a long time, which will affect the taste and make you lose knowledge accidentally.
Tags
Ingredients
Steps
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For colored peppers bought from the street, cut off the stems before washing them, wash them with clean water and blow dry them in the air. Do not let them dry in the sun. Usually they are washed the night before and can be pickled the next day.
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Prepare the ingredients to be pickled, soy sauce, ginger slices, garlic, star anise, and anise. You can add the ingredients in the list in appropriate amounts according to your own taste. Glass bottle (note that it must be dried before use.
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I choose this kind of soy sauce because it is not too salty and does not need to be salted when marinating, so the taste is just right.
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Put the colored peppers into a clean glass bottle, add ginger slices, garlic, peppercorns and star anise, then fill it with Vstar soy sauce and seal it for marinating. It can be eaten after half a month.
