Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Green chili pepper ( 20 pcs ) | Salt ( 1 tsp ) |
Panthoxylum bungeanum ( 10 pieces ) | Star anise ( 3 pieces ) |
Garlic ( 4 cloves ) | Ginger ( 1 small piece ) |
Light soy sauce ( 1 bowl ) | Aged vinegar ( 0.5 bowl ) |
Learn in 1 minute how to make pickled chili peppers, sour and spicy appetizers, mixed with noodles and served with rice
1.Wash the peppers and cut them into four with a kitchen knife
2.Sprinkle salt, mix well and marinate for 30 minutes.Remove excess water so it tastes crispier
3. Heat oil, add peppercorns, star anise, ginger and garlic, stir-fry until fragrant
4.Add a bowl of light soy sauce and half a bowl of mature vinegar.After the soup boils, let it cool
6.Pour in Cool the sauce and you are ready to eat
7.Put it in the refrigerator for four hours for a crisper and more tender texture
5.Sprinkle a little red pepper shreds to make the color look better
Tips
Some fans reported that they are not very intolerant of sour food and suggested adding some sugar to neutralize the sour taste.I tried it and it worked.
If you can’t eat sour food, you can actually add less vinegar, and it’s the same thing.
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