Introduction to the pickling method of Sichuan green pepper

Sichuan people particularly like to eat chili peppers, so Sichuan green peppers are also very famous. Now let’s take a look at the introduction to the pickling method of Sichuan green peppers.

Introduction to the pickling method of Sichuan green pepper

2. Ingredients for pickling Sichuan green peppers : water, pickle salt, the ratio of water to river salt is about 1 kg of water with 60-80 grams of salt, Sichuan green peppers, star anise, rock sugar, galangal, pepper, rock sugar, and white wine. Is Sichuan green pepper delicious? The soaking water is very important. If the soaking water is well maintained and no bacteria enters, the Sichuan green peppers pickled in this way will be particularly delicious.

How to make Sichuan green pepper

First, clean the Sichuan green peppers and drain them. Let them cool and set aside. Then, clean and dry a clean oil-free jar. Boil water in an oil-free pot, dissolve the salt, and let it cool and set aside. Pour the cold salt water into the jar. The water should be filled to two-thirds of the jar. Add other ingredients. Then put the Sichuan green peppers into the jar. The water should be soaked in Sichuan green peppers. Then, seal the jar with a lid. You can eat it the next day. When eating, use some oil-free chopsticks to take the Sichuan green peppers to ensure that there are no bacteria in the Sichuan green peppers.