Pickled with colored pepper sauce
By chance, this cherry like colored pepper appeared in the circle of friends. I wanted to try what it was like. I searched the Internet and made this kind of colored pepper by hand. Mom, 18 yuan a bottle is too expensive. When I came back to my hometown for the Mid Autumn Festival this time, I came across something on the street. I decided to buy a kilo, 5 yuan a kilo. My mother told me that if the soy sauce is pickled, I should choose the more mature pepper when I buy it. Otherwise, after the pickled pepper is too mature for a long time, I will eat a thin layer of pepper skin, which will affect the taste. If I am not careful, I will learn a lot.
Step 1 . The stems of colored peppers bought from the street should be cut off before cleaning. After washing with clean water, they should be dried by the wind. You can't use the sun. Usually, you can pickle them the next day after washing them the night before yesterday.
Step 2 . Prepare the materials to be pickled, soy sauce, ginger slices, garlic, star anise, the materials in the list can be added appropriately according to your own taste, and the glass bottle (Note: it must be dried in the air before it can be used.
Step 3 . I choose this kind of soy sauce, because it is not too salty, and there is no need to put salt in it when marinating, so the taste is just good.
Step 4 . Put the colored pepper into a clean glass bottle, add ginger slices, garlic, pepper and anise, and then fill it with misida soy sauce to seal and marinate. It can be eaten after half a month.
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