How to pickle pickled peppers without rotting?

Pickled peppers will not rot when pickled in the following ways:

1. Wash pepper and peel garlic for later use.

2. Prepare a water-free and oil-free bottle, pour pepper and garlic into the bottle, and pour salt and sugar. The ratio of salt to sugar is 1: 1.

3. Pour in soy sauce, marinate the pepper and soak it for 20 days.

Pickled pepper is a kind of soaked product processed by wet fermentation, and it is a kind of Sichuan pickle. It usually takes about a month to cure.

Characteristics of pickled pepper dishes

1, Erjing Pickled Pepper

This kind of pepper is long, spicy and palatable, and has a strong aroma. It is an indispensable ingredient for making traditional Sichuan cuisine fish-flavored shredded pork.

2, bullet pickled pepper

This kind of pepper is short, heart-shaped and spicy. Because of its good shape, it is often used in pickled vegetables, and is rarely processed into velvet or cut into small pieces.

3. Mexican pickled peppers

This kind of pickled pepper is not made in Mexico, but imported from Mexico. It is planted in Ya 'an, Sichuan, and its meat is thick and olive-shaped. It can be used as an appetizer after brewing, but it is rarely used in pickled pepper series dishes. Pickles are fresh and crisp, which can stimulate appetite and help digestion and absorption.

Pickled pepper

Commonly known as "fish pepper", it is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour. As early as a few years ago, the series of pickled peppers made with them were popular in Sichuan.