First release of pickled arrowhead with chopped chili

Name: First release of pickled arrowhead with chopped chili
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1000 g garlic stem; 1 small piece Ginger; to taste chili; 1 tsp white sugar; to taste Salt; 1 tsp Baijiu

Pearly Chinese onion bulbs meet chopped chili and minced ginger with sugar and a splash of liquor, yielding a pungent-sweet pickle that pairs boldly with plain rice.

0 minNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
Prepare the shallots.
2
Remove the old leaves and roots of the chives, wash them clean and let them dry.
3
Prepare chili peppers and a small piece of ginger.
4
Chop the chili and ginger separately and set aside.
5
Find an oil-free and water-free container, put in the dried Chinese artichokes, add crushed chili, minced ginger, salt, sugar, and white liquor, and mix well. Taste it, and adjust if it’s not enough.
6
Put the well-mixed Chinese pickled bulbs into a clean, lidded container, and you can eat them after placing it in a cool place for about 2 weeks.
7
Especially good with rice.