Pickled Salted and Sour Chili
by Shui Qingqing
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Prepare chili to rinse and dry with moisture.
2. Insert a few small holes with toothpicks.
3. Prepare rice wine and salt.
4. Sprinkle the essence in the pot...
5. Pour the rice wine and set aside for half an hour.
6. Then put the peppers into a jar of dried water, and sprinkle a layer of refined salt on it. Cover the lid and put clear water on the outside of the jar to seal it. You can also boil some boiled water, add salt to cool it, pour it into a jar, and put the mixed peppers.
7. It is better to open the altar in half a month, and you can eat the food under the jar in about a week.
