Preparation method of Sichuan pickle brine

The preparation method of Sichuan pickle brine is as follows:

Ingredients: half a bowl of soaked millet pepper, pepper 1 teaspoon, fresh ginger 1 slice, carrot 1 root, half a radish, half a cabbage, 2 star anise, and dried pepper 10.

Accessories: salt.

1, wash the prepared vegetables and control the moisture.

2. scald the sealed jar with boiling water, and add pepper, star anise, dried pepper and salt.

3. Boil the water and pour it into the tank, about two thirds of the tank, and let it stand until the water cools to room temperature.

4. Cut the white radish and carrot into small strips and put them in a jar. Pour the millet spicy soup into the jar.

5. Tear the cabbage into pieces and put it on the radish, then sprinkle a layer of salt to cover it, cover it and seal it, and put it in the refrigerator for preservation. You can eat it in about 7 days.