Wash the peppers ???? first (don’t remove them to avoid water getting inside) and then use kitchen paper to absorb the water and set aside.
1. Cut the onion into pieces
2. Wash the green onions and coriander, no need to cut them
3. Cut the peppers (or scissors are more convenient) as shown in the picture
4. Beat the garlic into minced garlic
>5. Sprinkle salt, sugar and chicken essence on the peppers according to personal taste, mix evenly and marinate for 20 minutes.
A small bowl of oil. When the oil is hot, put the vegetables (onions, chives, cilantro) first
When it is cooked to a semi-burnt and fragrant state, add peppercorns, star anise, bay leaves, and cinnamon. This can effectively avoid the problem of the soup becoming bitter.
I can eat spicy food, so I used the remaining heat of the oil to cook a handful of dried chili peppers, then took out the dried chili peppers and mixed them with green and red chili peppers. Stir together. (Skip this step if you can’t tolerate spicy food)
Remove out all the spice residue and wait for the oil temperature to drop before continuing to the next step.
Put the prepared light soy sauce and mature vinegar into the cooled sesame oil, bring to a boil over high heat and let cool for later use.
In a container that has been boiled in boiling water (dry, no water and no oil), put the mixed chili peppers in and press them tightly.
Wait until the sauce cools down and then pour it in until it covers the surface of the peppers. Place it in the refrigerator and enjoy it the next day!
