3 pounds of chili peppers for 5 yuan, soak them in vinegar, one plate can be eaten with 3 bowls of rice!

A bowl of pickled peppers will make you drool!

1. To pickle peppers, you need to prepare peppers, star anise, garlic, ginger, light soy sauce, aged vinegar, rock sugar, and chicken essence.

2. When choosing peppers, choose those that feel firm, are emerald green or bright red and shiny, and should not feel too light when weighed.

3. Before pickling, wash the peppers several times with clean water, then spread them flat on the chopping board to dry, or you can directly wipe them dry with kitchen paper. The moisture of the peppers must be controlled, otherwise they will easily go bad later.

4. After the peppers are dried, place them flat on the chopping board and cut them in the middle or cut them directly in half. This will make them more flavorful when pickled.

5. After cutting, put the peppers in a pickling jar. When putting the peppers in, press them down with your hands so that more peppers can be pickled.

6. Wash the prepared garlic and ginger and cut them into thin slices. The ratio of chili, garlic and ginger is 30:2:1, that is, 3 jin of chili, 2 liang of garlic and 1 liang of ginger.

7. Put the chopped garlic in a pickling jar, add 3-4 star anise, a handful of peppercorns, 10 grams of chicken essence, and 80 grams of rock sugar (the ratio is based on 3 pounds of chili peppers).

8. After the ingredients are put in, add light soy sauce and aged vinegar. The ratio of chili, light soy sauce and aged vinegar is 5:3:1.

9. Seal the pickling jar. After about 20 days, the pickled peppers can be eaten!