1. Half a bottle of wild sansho pepper.
2. Wash the carrots and cut into strips.
3. Put the carrots in an airtight jar.
4. Pour in wild sansho pepper, seal and put in the refrigerator for about 7-15 days, then it will be fully soaked.
5. Scoop out the soaked wild pepper and carrots.
6. Dice coriander and carrots.
7. Put it on the plate and add olive oil.
8. Appetizing hot and sour pickled carrots. . . .
Tips:1. Soaked Sanjiao is sold in supermarkets, just buy it directly, it's simple and tastes good. 2. Wash the carrots to dry them without raw water.
