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1
The colorful peppers my friend planted for me weighed at least seven pounds. -
2
So fresh. The pickled peppers are crisp, sweet and spicy. Be sure to dry them after cleaning. Do not remove the stems of the peppers, otherwise they will not be crispy after being soaked. -
3
So many colorful peppers should be soaked in a 20-pound water-free and oil-free glass container. -
4
Put all the colorful peppers in, put garlic on top, rock sugar, and pour in very fresh soy sauce (I personally think that delicious pickled peppers should be made with good quality light soy sauce)Soaking is a bit expensive ????) The light soy sauce can slightly cover the peppers, because when you pour the light soy sauce, the peppers will float up a little. -
5
Pour in some strong white wine for the last four weeks and seal tightly. Generally, it can be eaten after one month. If you want it to be crispy and not so spicy, soak it for two months. The spiciness will decrease as time goes by! Personally like it. -
6
Use it to stir-fry beef or roast beef with one or two skewers. It’s delicious. -
7
Spicy and a little sweet. -
8
Crunchy.