1. A box of fresh colorful peppers, pick out bad fruits.
2. Use scissors to trim the excess stalks of each colored pepper, but don't take it off, otherwise it will be perishable during pickling, which will affect the taste.
3. Rinse with clean water.
4. Put it in a cool place to dry, don't dry it, generally I leave it to dry for 24 hours.
5. Put the colored peppers into a clean bottle without water and oil, and it will be 8 minutes full.
6. Put in a large piece of yellow rock sugar and press the colored pepper so that it will not float up due to the buoyancy, which will cause it to not be completely immersed in the soy sauce; pour it into Rongshida, which tastes very fresh, not the colored pepper.
7.
Cover the lid, wrap it in plastic wrap, and place it in a cool place. Soak for 2 months. The longer the soaking time, the better it tastes. I usually open the lid and taste it after three months. All the colorful peppers soaked in soy sauce have all changed color.
Tips:1. I used a large 2L bottle and a small bottle (pictured), which happened to contain 1,300 grams of colored peppers.
2. It is recommended to use Rongshida, which is extremely fresh and tastes the best (I have never used other brands, how does it taste, I can’t answer).
3. Use large chunks of rock candy, which melts slowly and can hold down the colored peppers. This is my personal experience. It is fine without using small pieces of rock candy. It can not only enhance the flavor, but also make the pickled peppers less sour, so it must be You have to put it, and you can put a little more.
4. During the soaking process, the colored peppers will generate gas and cause a little soy sauce to overflow. This is a normal phenomenon. It is recommended to put a tray under the bottle so that the overflowing soy sauce will not flow everywhere (my experience and lessons).
5. Pickled peppers can be made many times at a time. My family can eat them for one year. In the summer, they can be stored in the refrigerator and will not deteriorate easily.