Authentic Sichuan pickles(zheng zong si chuan pao cai )

Authentic Sichuan pickles

Introduction:

"Many people ask how to make Sichuan pickles. For the convenience of more people, the detailed method has been sent to the log. Now I will send the recipe again."

Production steps:

Step 1: buy back the jar in the vegetable market, boil the purified water and let it cool. Pour into the jar and half the altar will be ready. The Baijiu will pour into the altar and put the altar along the side of the altar.

Step 2: add salt to the jar

Step 3: add green pepper

Step 4: wash the garlic, remove the epidermis, dry it in the air, dry it with water, and put it in

Step 5: put in the tender ginger, there is no original picture

Step 6: slice the carrot and marinate it for an hour or two

Step 7: in order to better seal, you can add a layer of preservative film on the cover

Step 8: a jar of pickles

Materials required:

Fresh red pepper: 3 jin

Green pepper: half a Jin

Garlic: one jin

Tender ginger: three jin

Carrot: one

Baijiu: 50 ml

Purified water: 2 liters

Pickled salt: 800g

Note: oil and raw water are not allowed in the whole process. Please refer to the log for more detailed steps http://home.meishichina.com/space-5987665-do-blog-id-437597.html

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: other

Chinese PinYin : Zheng Zong Si Chuan Pao Cai