Chili peppers, 5 yuan for 3 jin; soak a whole jar in vinegar and it'll help you put away 3 bowls of rice

One bowl of pickled chili peppers, and you'll be drooling with craving!

1. To make pickled chili peppers, you need to prepare chili peppers, star anise, garlic, ginger, light soy sauce, aged vinegar, rock sugar and chicken bouillon.

2. When choosing chili peppers, pick ones that feel firm to the touch, are emerald green or bright red with a glossy sheen, and don't feel too light when you weigh them in your hand.

3. Before pickling, rinse the chili peppers several times with clean water, then lay them flat on a cutting board to air-dry, or you can just wipe them dry with kitchen paper. The moisture on the chili peppers must be completely drained, otherwise they will easily spoil later on.

4. After the chili peppers have dried, lay them flat on the cutting board and cut a slit down the middle or cut them straight open, so they will absorb the flavor better when pickled.

5. After cutting, put the chili peppers into the pickling jar. As you add the chili peppers, press them down firmly with your hand so you can pickle more of them.

6. Wash the prepared garlic and ginger and cut them into thin slices. The ratio of chili peppers, garlic and ginger is 30:2:1, that is, 3 jin of chili peppers, 2 liang of garlic and 1 liang of ginger.

7. Put the sliced garlic and ginger into the pickling jar, then add 3-4 star anise, a small handful of Sichuan peppercorns, 10 grams of chicken bouillon and 80 grams of rock sugar (amounts based on 3 jin of chili peppers).

8. After the ingredients are in place, add light soy sauce and aged vinegar. The ratio of chili peppers, light soy sauce and aged vinegar is 5:3:1.

9. Seal the pickling jar well, and after about 20 days, the pickled chili peppers are ready to eat!