How to pickle peppers and peanuts

Preparation materials: pepper \t5 kg, peanut \t2 kg, soy sauce \ t50g, vinegar \ t750ml, edible oil \ t200g, ginger slice \ t250g, garlic \ t250g, salt \ t200g, white wine \ t50g, pepper \ t50g, star anise.

1. Soak the prepared peanuts in a container to remove the astringency.

2. After the prepared peppers are washed, remove the pepper stalks.

3. Pour the peanuts into the pot and boil. After boiling, pour them into a basin to dry the water.

4, add water to the pot to boil, put the pepper into the pot and blanch 10 to 20 seconds, during which the pepper is constantly turned.

5. Pour 200ml of cooking oil into the pot, heat the oil, add star anise and cinnamon and stir fry.

6. Add 1200ml water and soy sauce, boil the vinegar, and let it cool overnight.

7. Pour peppers and peanuts into the jar, sprinkle with monosodium glutamate, pour 50 ml of white wine, and then pour the completely cooled ingredients.

8. Seal the altar and eat pickled peanuts ten days later.