Hello everyone! This is Boge Gourmet Kitchen! It’s the season of hot peppers on the market, today I will share with you the method of pickled peppers! Spicy and delicious, eat after appetizer, learn this method, everyone praises you as a chef.

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Five cents per catty Put the chili in the basin, add clean water to clean it, do not break the chili stalk, prevent the raw water from entering, control the moisture after washing, and dry the surface moisture, this is very important,

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Dry the hydrated peppers, remove the pedicles, and then tilt the knife Cut into sections to make it easier to taste. Cut it and put it in a big bowl,

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I am a pound of chili, add 10 grams of salt, stir and marinate for 2 hours to remove the spicy flavor and moisture of the chili.

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How good is the pickled pepper? , The sauce is the key, a small piece of ginger cut into silk, then a handful of pepper, a small piece Cinnamon, 1 star anise, several bay leaves.

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Add 60 grams to the pot Fry the cooking oil and turn the heat to a low heat. Add the spices and fry the aroma. After frying, add 500 ml of soy sauce and 80 g of sugar. Bring to a boil on high heat. After boiling, cook for 1 minute, then turn off the heat and let cool completely.

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Prepare a head of garlic and cut all Cut them into slices, put them in the marinated peppers, stir evenly, make sauce-marinated dishes, do not get raw water in the whole process, otherwise it will easily cause deterioration and sourness.

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After mixing thoroughly, pour You can use the chilled sauce without the chili. Some sealed cans can also be used. Finally, pour into a small bottle of liquor to extend the shelf life.

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ClosingCling film marinate for 12 hours before eating. The sauce is fragrant, fragrant but not spicy. Appetizer with rice,

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If you like it, you can collect it and try it. This is Boge Gourmet Kitchen. See you next time!