Pickled Sweet and Sour Chili
Overview
We Sichuan people all like to eat spicy food, so we have tried many ways to eat spicy food all year round. My friend gave me a small bowl of sweet and sour spicy food. After eating it, I felt that the taste was unforgettable, so I learned to make it under the guidance of my friend. Now I have made it for the third time. The main container is not big, so I make it again after eating. If you have a big jar, you can make more and you can eat it in the coming year.
Tags
Ingredients
Steps
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Buy the kind of spicy peppers that are a little tender and taste a little tender, (*^__^*) hehe.
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Remove the head and cut into sections for easy flavor.
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Add salt and marinate for 24 hours (add it according to the cooking method, not too salty or too bland, it is up to you, it is best to use a drainable mesh basin, because the water from the pepper will flow out by then).
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Cut off small pieces of young ginger (you can also use old ginger, and you can eat young ginger when the time comes).
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Peel a small bowl of garlic.
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Sichuan peppercorns (you can use fresh Sichuan peppercorns for better taste).
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Burn a bowl of rapeseed oil and wait for it to cool before use (to prevent the peppers from growing mold)
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Rock sugar (if you like dessert, you can add more)
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White sugar (just put 5-6 teaspoons)
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Find a big basin and put all the seasonings together. You can put half a bottle of vinegar (if you don’t want it to be so sour, you can use less)
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Find a container, seal it, place it in a cool place, and it will be ready to eat in about ten days. (*^__^*)heehee
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After a few days, you can eat both the young ginger and garlic, which goes very well with rice! Beautiful! (*^__^*)heehee
