1. Wash the red pepper and let it dry
2. Prepared excipients
3. Put water, rock sugar, ginger slices, peppercorns, salt in the pot, boil over high heat, and boil the aroma of peppercorns
4. Let the boiled pepper water cool down completely
5. Dried red pepper with roots removed
6. Sterilize the glass container with boiling water in advance, put all the peppers in the container vertically, pour in the chilled pepper water, almost no pepper
7. Pour the high liquor into the bottle, don’t need too much, it takes about half a bottle of 50ml
8. Seal the mouth of the bottle with plastic wrap, close the lid, and place it in a cool place. You can eat it in about 2 weeks. The finished picture was taken more than a month later.
Tips:Pickled peppers are used a lot, pickled around November, and can be preserved from April to May of the following year
