Nanchang Style Chopped Pepper
by Rice sprouts
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Wash millet peppers.
2. Wipe off the water and let dry.
3. Chopped.
4. Peel the garlic and chop finely.
5. Mix the minced garlic with the minced chili and mix well.
6. Put 40 grams of salt, which is about two tablespoons.
7. Add another 10 grams of chicken essence (or leave it alone) and mix well.
8. Put 20 ml of sesame oil.
9. Then put 2 tablespoons of high-density liquor.
10. Put it in a clean, dry container, don’t fill it all up, leave a little space, and sprinkle a layer of salt on the surface, pour a layer of sesame oil and white wine (about 1 teaspoon of all kinds, 1 teaspoon 7.5ml).
11. Put the sealed chopped peppers in a cool and ventilated place indoors for half a day, then put them in the refrigerator, and you can take them out for consumption after 2-3 days!
