Practice of soaking colored pepper in soy sauce

Soy sauce, five-color peppers (and all kinds of peppers)?

Guangxi specialty colored pepper. Slightly spicy and crispy, it is a delicious meal. You can also soak other things, such as persimmon pepper, pepper, lettuce, cabbage, carrot, garlic, cucumber, bamboo shoots and celery! Bubbles are edible! (￣▽￣)

Materials?

Colorful Chili 250g

Half a slice of ginger

Some soy sauce

Erguotou 50 Degrees+China Chinese Liquor

Small-mouth glass is more suitable for soaking.

How to soak colored peppers (and all kinds of peppers) in soy sauce?

How about washing and drying colorful peppers? Or leave a little pepper handle in the picture (it won't be bad if you don't sun it, even if you leave the handle, it will be bad. I have already experimented (T▽T))

You can also soak Sichuan pickles in a clay pot. )

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Slice ginger for later use.

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Prepare soy sauce for use.

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Pottery jars are the best, and glass jars can be used without plastic jars. Add colorful pepper and ginger soy sauce and drown until the liquor is lost. A dark place? You can eat it in half a month.

Note: Chili peppers should not be exposed to the air. You need to use a small pickle jar to prevent soy sauce from passing through the pepper. You need to press the pepper in a big jar with bamboo sticks or palm leaves, so that it won't go bad if it is completely soaked.

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skill

Note: it is best to use purple, red is particularly spicy, and most people can't stand it. You can put tender ginger or garlic cloves together, personal preference.