Soy Sauce Green Peppers

These small green peppers have a slightly spicy taste, suitable for making pickled peppers. After cleaning, let them dry.

Prepare small chili peppers and garlic cloves.

A moderate amount of star anise.

Pour soy sauce and water into the pot, add the cleaned spices, bring to a boil over high heat, then simmer over low heat for 15-20 minutes.

After cooking, add rock sugar and dissolve it.

Turn off the heat and add chicken bouillon to enhance the flavor.

Set aside to cool, and remove the residues when using.

Cut the green pepper open.

Slice the garlic and the small chili peppers.

Place the green and red peppers in a bowl, add an appropriate amount of salt to draw out the water, and remove the pungent taste of the green peppers.

The green peppers that have been drained of water have already softened.

Add the garlic slices.

Pour in the cooled sauce.

Mix thoroughly until even.

Put it into the container.

Add a high amount of rice wine on the surface; it is not easy to spoil.

Store in the refrigerator, and it can be eaten after three days.

Finished product. Pre-meal appetizers, appetizing and refreshing.