-
1
Wash the peppers and dry them until there is no moisture, otherwise the pickled peppers will rot. In order to enhance the flavor of the peppers, I used toothpicks to prick each dried pepper until it was full of scars! -
2
Heat oil in a pot. -
3
Add peppercorns, star anise, cinnamon, bay leaves, and angelica angelica to release the fragrance. -
4
Add ginger and garlic cloves. -
5
Pour the soy sauce into the pot. -
6
Pour in salt. -
7
Put brown sugar into the pot as well, bring to a boil and let cool. -
8
Put the peppers into a jar without water or oil. -
9
Pour the cooled soy sauce into the jar. -
10
Pour in a small amount of white wine and seal. -
11
It will be ready to eat in about a week.
Tips
The peppers must be dried and the jar must be oil-free and water-free, with good sealing performance.