Soak the colorful peppers

A friend gave me homegrown multicolored peppers, at least seven jin.

So fresh, making pickled peppers turns them crispy, sweet, and spicy. After cleaning them thoroughly, be sure to dry off the water. Do not remove the stems of the peppers, otherwise they won't stay crispy after pickling.

So many colorful peppers, choose a twenty-jin glass container without water or oil to soak them.

After arranging all the colorful peppers, put garlic on top, then add rock sugar, and pour in premium light soy sauce (I personally think a tasty pickled pepper should use good quality light soy sauce, which is a bit pricey 😂). The light soy sauce should just slightly cover the peppers because as you pour the soy sauce, some of the peppers will float up.

In the last four weeks, pour in a little high-proof white liquor and then seal the jar tightly. Generally, it can be eaten after a month. If you want it crispy and less spicy, soak it for two months; the longer it soaks, the milder the spiciness! I personally like it this way.

Used for stir-frying beef or roasting beef, you can skewer one or two pieces on a stick, it's delicious.

Spicy with a hint of sweetness.

Crispy.