In many areas in southern China, chili is an indispensable seasoning. Chili can adjust the taste and color of dishes, making the food taste better. In fact, eating chili appropriately can also supplement rich nutrition, help solve constipation problems, increase appetite, etc. Today, we introduce the soy sauce pickled chili, and below we will introduce the detailed preparation method.

Chili peppers pickled in soy sauce do not need to be selected with very beautiful colors, because after pickling in soy sauce, even the most beautiful colors will become unattractive. Although there is no requirement for color when pickling chili peppers in soy sauce, we still need to choose fresh chili peppers with good taste, appropriate spiciness, and thick flesh, such as green peppers or red peppers.

First, wash the selected chili peppers with clean water, spread them in a cool and ventilated place to dry the surface moisture of the chili peppers, then cut off the inedible parts such as the stems, and then cut a slit lengthwise. This can shorten the pickling time of the chili peppers, allowing the chili peppers to quickly absorb the flavors in a short period of time.

You can also choose not to remove the stems, not to cut any slits, wash the chili peppers clean, dry the surface moisture after air-drying, and then pickle them whole. This is also acceptable, but the pickling time for the chili peppers needs to be extended appropriately.

Ingredients:

5 jin of processed fresh chili peppers, use enough soy sauce to just cover the chili peppers.

Auxiliary materials:

Salt 2 liang, ginger slices 1 liang, star anise 1 liang, Sichuan peppercorns 1 liang, MSG 1 liang, sugar 1 liang, vinegar 1 liang.

Preparation:

Preprocess the fresh chili peppers in advance, boil the soy sauce for a roll and let it cool completely, and then crush the star anise.

Cooking steps:

1. Put the processed fresh chili peppers into the jar (you can also use other containers, but they must all ensure that there is no oil or unboiled water inside the container). First, sprinkle a layer of salt at the bottom of the jar, then add a layer of salt, a handful of star anise, a handful of Sichuan peppercorns, and several slices of ginger with each layer of chili peppers.

2. After all the chili peppers are put into the jar, spread the remaining salt, Sichuan peppercorns, star anise, and ginger slices on top of the chili peppers. Then sprinkle in MSG and sugar, and finally pour in vinegar and soy sauce to just cover the chili peppers.

3. Seal the jar mouth and place it in a cool and ventilated place for at least seven days or more.