Garlic Chopped Pepper

Name: Garlic Chopped Pepper
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Big red pepper; 4 heads garlic; 12g salt; 2 tablespoons Sugar; Some sesame oil; 30ml Highly Liquor

by Spring sister

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I made two bottles of garlic chopped peppers with big red peppers last year. After more than half a year of fermentation, the taste is really good. When you stir fry vegetables, stir-fry meat and stir-fry small seafood, add a spoon or two. The aroma is tangy, slightly sour and sweet The spicy taste opens up the taste buds and appetite all at once. It is very refreshing. I don't know how to describe it in words. The glass bowl in the picture above is the finished product of last year. It was chopped out with a knife little by little, so the particles stand out. The bottled chopped peppers in the process diagram were newly made this year. I was a bit lazy and changed the manual chopped peppers to machine twisting, which saves time and effort and tastes the same. "

Ingredients

3 catties Big Red Pepper
4 heads Garlic
12g Salt
2 tablespoons Sugar
Some Sesame Oil
30ml Highly Liquor

Garlic Chopped Pepper

1. Wash the red pepper.

2. Drain and remove the stalk.

3. Chop with a clean cutting board kitchen knife or mince with a meat grinder.

4. The chopped peppers.

5. Add salt, sugar, and a little white wine and stir evenly.

6. After the garlic is peeled and washed, it is also ground in a meat grinder.

7. Wash the glass bottle or container, sterilize it with white wine, then put the chili sauce in, fill it sixty percent full, and then pour sesame oil to seal. Do not fill the bottle with chili sauce and sesame oil, leave a distance of two centimeters, because the chili sauce will ferment and expand, and if it is too full, it will overflow the bottle.

8. Three catties of chili filled two bottles, I filled it a little bit, and later I filled a part of it.

9. Seal the bottle cap. During fermentation, properly unscrew the cap of the bottle to expel the gas produced by the fermentation in the bottle to prevent the bottle from exploding. This is a chili sauce that has been fermented for a day, and the color has begun to turn red.