Pickled bell peppers

Wash two bell peppers and set aside.

Wash the garlic cloves and set them aside to dry, reserving for later use.

Chop the bell peppers and garlic granules. If you like garlic granules, you can add a little more.

Put the diced bell peppers and minced garlic into a water-free, oil-free, sealable container. I layer them one layer at a time after cutting each batch.

Chop the yellow pepper and garlic into small pieces and set aside.

Put it into a freshness-preserving container and sprinkle in an appropriate amount of salt. You can use a little less salt because bell peppers contain enough moisture, which can easily release water.

Add an appropriate amount of light soy sauce, then shake the container a little.

Light soy sauce can be added according to personal taste and refrigerated for a few hours.

This is the effect after leaving it in the refrigerator overnight.

Scoop out a little with a small bowl, you can add some sesame seeds and pour some hot oil. Mix with noodles, eat with dumplings, or have it as a cold dish—it’s all absolutely delicious.