1. Pick the fresh red peppers with handles, wash them without any problems, and dry the surface moisture. I put it in the sun for a long time. Be sure to dry the surface moisture, otherwise it will break easily. Do not put it before washing, otherwise the water will easily enter the pepper and it will be easy to break
2. Soak soybeans and peanuts in water for half a day
3. Then boil the peanuts and beans, and control the moisture for later use. It’s best to cook separately, I’m lazy and cook together, the color is not very good
4. Dry the dried chili, cut into sections, and put in a clean meat grinder cup to mince
5. Put the peanuts, rice and soybeans on the bottom and pepper on the top
6. Put all sugar, salt, white wine, sesame oil and shiitake mushroom powder
7. Mix well, then put it in an airtight container and marinate for 1 week before eating
8. This is the marinated chili beans in an airtight box. I always can’t stop eating it.
Tips:1. The pepper must be selected without problems, otherwise it is easy to enter the water and it is easy to be broken. 2. The original recipe is that the ratio of soybeans to peanuts is 2:1. My husband loves to eat peanuts, so I used a ratio of 1:1. You can adjust it according to your preferences. The total amount does not change. 3. The original recipe contains MSG, but now my family has never eaten MSG, so I will use shiitake mushroom extract instead.
