Chili Beans
Overview
Winter is coming, and I really want to make some pickles, but I don’t know how. Yesterday I went to my mother’s house and saw my sister-in-law making this. It tastes very good and is easy to preserve. I will try it today.
Tags
Ingredients
Steps
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Soak the dried soybeans in warm water. I soaked them the night before and it was ready the next morning.
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The dried soybeans that have been soaked in water all night have become fat. Take them out and drain them.
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While controlling the water in the soybeans, wash and control the water in the purchased peppers. Do not break off the pepper handles. Break them off when cutting to avoid water getting inside. Peel the ginger pieces.
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The peppers washed after breakfast can be cut after lunch. Break off the peppers, cut them in half from the middle, and chop them into diced peppers. Cut the ginger into pieces.
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Add oil to the wok, the amount of oil should exceed the height of the soybeans by two centimeters. Heat the oil and fry the water-controlled soybeans.
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Fry until the soybean skin wrinkles and some soybeans float. Add the minced ginger.
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After adding the minced ginger, add the chili pepper as well. It will be more choking when adding the chili pepper.
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Fry the peppers until only the skin is left on some peppers. Add salt, five-spice powder, and sugar. It is better to have a saltier salt than usual for cooking, as saltier ones are more durable.
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After adding the five-spice powder, add the white wine in about two minutes. Any white wine can be used. I put in more than half a disposable cup. Then stir-fry for four to five minutes and it's ready.
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After it cools down, just put it in a crisper or a glass bottle.
