Pickled Sweet and Sour Chilis

Buy the kind of chili that is a bit more tender, so it tastes a bit more tender when you eat it, (*^__^*) hehe.

Remove the head, cut into sections to make it easier to absorb the flavor.

After salting and marinating for 24 hours (adjust according to your cooking method—don't make it too salty or too bland, control it yourself. It's best to use a colander or draining basin, because the chili's water will need to drain out later).

Cut the young ginger into small pieces (you can also use old ginger, and the young ginger can be eaten later).

Peel a small bowl of garlic.

Sichuan pepper (using fresh Sichuan pepper will taste better).

Heat a bowl of rapeseed oil and let it cool before use (to prevent the chili from molding)

Rock sugar (those who like desserts can add a bit more)

White sugar (just add 5-6 small spoons)

Find a large bowl, put all the seasonings together, you can add about half a bottle of vinegar (if you don't want it too sour, you can add a little less).

Find a container to seal it, place it in a cool area, and it can be eaten in about ten days. (*^__^*) Hehe

After a few days, the young ginger and garlic can be eaten, they go well with rice! So lovely! (*^__^*) Hehe