Pepper
By VicentaLakin
For the first time in the market today, peppers with lanterns, which are somewhat different from those with peppers in Sichuan, are longer, and the seller says it's not hot enough to use them
Recipe Recommendations
- lantern pepper 1500g
- Jiang 100g
- garlic 100g
- Gaodu kaoliang liquor 300g
- coarse salt 400g
- slightly spicy
- pickled
- ten minutes
- simple
Steps for Pepper
1
Dry the peppers, ginger and garlic, dry the glass casks used for pickling, dry for an hour with sun, and no oil and water
2
You can wash the bottle with a high white wine first
3
You mix garlic and ginger-cut small particles with chili, you put a layer of pepper in a layer of salt, you put all the peppers in a bottle, and then you put them in a bottle, and then you put them up to the top, and then you put a layer of salt on the top
4
I'll put it in the sun for two or three days, and it'll be used for about a month