Exclusive Pickled Chili Oil

Wash the green peppers.

Wash the small chili peppers.

Put it in a bamboo basket and let it dry.

Prepare the sauce here. Heat an appropriate amount of corn oil in the pan, add Sichuan peppercorns and fry until fragrant, then turn off the heat and let it cool slightly (this prevents the soy sauce from splashing when poured in). Pay attention to the heat, do not burn it, as burnt Sichuan peppercorns taste bitter.

A spoon of light soy sauce.

There's no white sugar; rock sugar can be used instead.

A small spoon of salt.

Spoon of dark soy sauce.

Turn on the heat and cook until it is slightly boiling.

Turn off the heat and let it cool.

At this time, the chili peppers have already dried out their moisture.

Cut the green peppers into sections, then cut them open from the middle.

The chili pepper was also cut in half from the middle.

Slice the ginger and garlic.

Add green and red chili peppers, ginger, and garlic into the cooled marinade.

Mix evenly.

Drizzle a little high-proof white liquor and mix evenly, then it can be jarred. After marinating for a while, it can be eaten. Pairing it with freshly steamed buns is really indulgent.

Just enough to fill a can.

Finished product.