Pickled Chili Beans

Fresh red chili peppers with stems, pick ones without any defects, wash them clean, and air dry the surface moisture. I put them under the sun for half a day. Make sure to dry the surface moisture, otherwise they will spoil easily. Do not remove the stems before washing, otherwise water can enter the peppers and they will spoil easily.

Soak soybeans and peanuts in water for half a day

Then cook the peanuts and beans, and then drain the water and set them aside. It's best to cook them separately; I was lazy and cooked them together, so the color didn't look very good.

Remove the stems from the dried chilies, cut them into sections, and put them into a clean food processor meat cup to grind.

Put the peanuts and soybeans on the bottom, and put the chili on top.

Add all the sugar, salt, white liquor, sesame oil, and mushroom powder.

Mix well, then put it in a sealed container and marinate for one week before eating.

These are spicy beans marinated in a sealed container, and I can never stop eating them once I start.