Cantonese soy sauce chili rings - a must-have for breakfast restaurants

Cooking Instructions

1. Wash the peppers and drain the water. When choosing line peppers, try to pick some hard ones, which will be fresher and thicker, and taste more delicious.

   

2. Cut the pepper into cubes. Pat a few cloves of garlic and cut them in half. Add salt, mix well and marinate for more than half an hour. Then rinse with cold water, drain and set aside.

   

3. Put oil in a hot pan, put in the garlic first, stir-fry it twice, and it will be more fragrant. Then add the chili rings and stir-fry two or three times to let the oil coat the surface of the chili rings. Then quickly add the white sugar and stir-fry a few more times. Remove from heat. At this time, the skin color of the pepper is still verdant.
   Take the chili rings out of the wok, put them in a waterless container (if you use a glass-ceramic container with a lid is better), and then pour in the flavor of the taste is extremely fresh (no wide, I personally like its taste, suitable for pickling), and try to submerge the chili rings.
   Allow the chili rings to cool, cover and place in the refrigerator.

   

4. Chilli rings with soy sauce that stayed in the refrigerator for 4 hours. It's already flavorful and ready to eat.
   Every time you eat, use a water-free and oil-free spoon and put it back in the refrigerator immediately after eating.
   Don't ask me about the expiration date, because I haven't done the expiration date test either. The color and taste are not abnormal, and it should be edible, and the first can I made was fine for 3 weeks, winter.