Homemade Chopped Chili — Fresh, Spicy, Crisp, and Tender

Name: Homemade Chopped Chili — Fresh, Spicy, Crisp, and Tender
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Red chili pepper; to taste Garlic; to taste Ginger; to taste Coarse salt; to taste white sugar; to taste Baijiu

Coarsely chopped red chilies mixed with minced garlic, ginger, sugar, and liquor, left to meld into the crisp, vivid condiment that defines Hunan cooking.

0 minNewEasy Pickled & Preserved Pickle Medium Spicy

Instructions

1
Ingredients: red chili, garlic, ginger, salt, sugar, white wine
2
Wash the red chili peppers, drain the water, spread them out to dry, and make sure there is no moisture on the surface of the peppers when they are dried.
3
The cutting board should be free of oil and moisture. Remove the stems from the chili peppers and chop them, but they don’t need to be chopped too finely.
4
Peel the garlic and chop it finely
5
Peel the ginger and chop it
6
Put the chopped chili peppers, garlic, and ginger into a clean, dry, oil-free bowl.
7
After mixing evenly with sugar, let it sit for a while
8
Add more salt and stir evenly.
9
Place it in a container that has been scalded with boiling water for disinfection and is free of oil and water, pour in white liquor, seal it, and leave it at room temperature in a cool, ventilated place overnight to ferment. Then place it in the refrigerator to chill for about 7 days before it can be eaten (actually, it can be eaten before 7 days).