Chili peppers, 5 yuan for 3 jin, pickled with a unique method for a spicy, irresistible dish that goes great with rice
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Pickled Chili Peppers
Ingredients to prepare:
3 jin of chili peppers, garlic, ginger, star anise, Sichuan peppercorns, light soy sauce, vinegar, rock sugar, chicken bouillon
Instructions:
1. First prepare 3 jin of fresh chili peppers. When selecting chili peppers, choose ones that are plump in shape, light green in color, glossy, and feel heavy in your hand.
2. Rinse the fresh Hangzhou chili peppers twice with clean water. After rinsing clean, place them on a bamboo rack and let them air-dry in a cool, shaded place. Be sure to drain the chili peppers completely dry, otherwise they will easily spoil during pickling and won't keep well.
3. After the chili peppers are drained dry, place them on a cutting board and use a knife to make a slit in the middle of each pepper, without cutting all the way through. (The benefit of making a slit in the chili peppers is that they absorb the flavor better during pickling.)
4. After making a slit in each chili pepper, place them in a clean, airtight jar that is free of water and oil. When placing the chili peppers in, be sure to press them down firmly, otherwise one jar won't hold many chili peppers.
5. Peel the garlic, wash it clean and drain the water, then use a knife to cut the garlic in half. Wash the ginger clean, drain the water, and slice it. (For 3 jin of chili peppers, 1 liang of ginger and 2 liang of garlic.)
6. Put the garlic and ginger slices into the airtight jar, then add 4 star anise, Sichuan peppercorns, 10 grams of chicken bouillon, and 80 grams of rock sugar.
7. At this point, add light soy sauce and vinegar. (For 1 jin of chili peppers, add 6 liang of light soy sauce and 2 liang of vinegar.) Then cover with the airtight lid and seal for about 20 days before eating.
8. The chili peppers pickled this way are spicy, delicious, and appetizing. The longer they are pickled, the more flavorful they become, and they are so satisfying to eat!
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