Five-colour peppers
By VicentaLakin
Recipe Recommendations
- color pepper 1000g
- rice vinegar 200g
- soy sauce 300g
- salt 20g
- rock sugar 100g
- rice wine appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for Five-colour peppers
1
Pillies cut off the tubers and wash them and dry the balcony。
2
Dryed peppers are loaded into the altar。
3
Add ice sugar, put it in white vinegar。
4
Put the sauce in。
5
Put salt in it。
6
Finally, the rice cover will help keep it. The rice wine is on it。
7
The seal covers, which are fermentation periods for the first half of the month, are taken out every two days for fresh air, and are then removed from the cover, placed in the cool air, and stored for two months。
8
The finished product. An appetizer。