Pickled small wrinkled chili peppers

Name: Pickled small wrinkled chili peppers
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500g Small wrinkled chili pepper; 1 piece Ginger; 10 clove Garlic; 10 piece dried chili; 2 piece Cinnamon; 1 piece Tsaoko; 5 slice Bay leaf; 1 pinch green and red Sichuan peppercorns; 4 pieces bandit; 1 piece yellow rock sugar; 1 spoon dark soy sauce; 1 spoon light soy sauce; 1 tsp High-proof liquor; to taste Salt

Wrinkled chilies get a two-stage treatment: a quick salt draw, then a plunge into an aromatic soy mixture fried with whole spices for layered fragrance.

20 minNewEasy Pickled & Preserved Pickle Extra Spicy

Instructions

1
Remove the stems from the small wrinkled chili peppers, wash them clean, and let them dry for later use.
2
Prepare the ingredients, cut the chili peppers in half, and slice the ginger and garlic.
3
Sprinkle salt into the chili, mix well by hand, and marinate for 10 minutes.
4
Heat oil in a pan, add ginger slices and fry until fragrant.
5
Add dried chili, tsaoko, cinnamon, bay leaves, green and red Sichuan peppercorns, and black cardamom and stir-fry until fragrant.
6
Add dark soy sauce, light soy sauce, rock sugar, and a small bowl of purified water to simmer. Once the rock sugar has melted, turn off the heat and let it cool for later use.
7
Place the marinated chili peppers into a clean, dry, oil-free glass container, add a layer of garlic cloves in the middle, pour the cooled seasoning liquid into the container, and then add high-strength white liquor.
8
Delicious pickled chili peppers are ready! You can eat them the next day! For a more flavorful taste, you can wait three days before eating!