The practice of pepper, how to make crispy pepper delicious, and the daily practice of crispy pepper.

Green pepper with tender skin or tiger skin (about 10)

5 or 6 garlic.

A spoonful of soy sauce

Eat a spoonful raw.

A spoonful of rice wine

Two spoons of sugar

About 3 or 40 peppers.

Methods/steps

1/3 step reading

Heat the oil, extract the aroma of pepper with a small torch, drain it, take it out and throw it away.

2/3

Wash and drain the green pepper. Friends who don't like spicy food can remove the white stems of green peppers. Put it in a low-heat frying pan, spread it in a frying pan, and fry it with slow fire until peeling occurs on both sides.

3/3

Add minced garlic almost at the same time, pour in yellow wine, soy sauce, soy sauce and sugar, and stir-fry until the flavor of the auxiliary materials comes out. It's almost ready to cook

Matters needing attention

Keep the fire low, watch the green peppers, and don't fry them. One scoop of fragrant leaves, three slices of ginger, 20g of green onion, one scoop of salt, two scoops of sugar, two scoops of garlic, one scoop of soy sauce (soy sauce), four scoops of green pepper, 2000g of white wine, 50g of chicken essence and two scoops of blended oil, 100g.

Method for pickling green pepper

The first step of tearing toast with pure milk.

Picked fresh peppers are washed twice in a basin, and then dried in a ventilated place until there is no water on the surface. Two hours in the sun should be enough!

2

After the water is dry, remove the pepper head with a knife, then divide the pepper into two parts, sprinkle salt evenly, and put it in a basin to let it come out slowly. Because time is tight, I put them all on the chopping block to dry, which can speed up the outflow of water and reduce the time. )

three

I forgot to take a picture of cooking sauce. Here is a brief introduction. Heat the pan, pour in the blended oil, add pepper and fragrant leaves, turn to low heat, add onion, ginger and garlic in turn, stir-fry for a while, then add soy sauce, salt, chicken essence and sugar, cook for one minute, turn off the fire, let it cool, and pour in white wine. So the sauce is ready.

Stir pickled peppers together and put them in a ceramic jar for 3-4 days. Crispy peppers are ready.