Quack rice pepper (pickled chili)

I am a Zhejiang girl who loves spicy food, there is a direct difference in the amount of rice with and without chili peppers, two bowls of rice, in order to make the mouth a little spicy at any time, I make this pickled chili pepper every time I eat with noodles, mixed noodles, the next rice is simply quack, put it in the refrigerator and refrigerate it can be eaten for a long time (of course, it will be gone after a long time), and it will be more flavorful after the next day

Ingredients

Screwpepper 1 catty

Chaotianpepper(red) halfacatty

garliccloves accordingtopersonaltaste

salt accordingtopersonaltaste

sugar asmallamountoffreshness

staranise 2 pieces

bayleaves 2 pieces

cinnamon 1 piece

shallot smallhandful

coriander smallhandful

onion a

agedvinegar halfasmallbowl

lightsoysauce halfasmallbowl

darksoysauce twoteaspoons

Sichuanpepper asmallhandful

Extraspicydriedchilipepper accordingtopersonaltaste

Cooking Instructions

Wash the chili peppers first (don't save the water inside) and then blot the water with kitchen paper and set aside.
1. Cut the onion cubes
2. Wash the shallots and coriander, no need to cut
3. Cut the chili pepper (or scissors are more convenient) as shown in
the picture 4. Beat the garlic into minced
garlic 5. Sprinkle the salt, sugar, and chicken essence on the chili pepper according to personal taste, mix evenly and marinate for 20 minutes.
A small bowl of oil, hot with vegetables (onions, chives, coriander)
When boiling to a semi-burnt state, add Sichuan pepper, star anise, bay leaves, and cinnamon, which can effectively avoid the problem of bitterness in the soup.
I can eat spicy food, so I used the residual temperature of the oil just now, passed a handful of dried chilies, and then took out the dried chili peppers and stirred them with the green and red chilies. (If you can't eat spicy, skip this step)
Remove any spice residue and wait for the oil to cool down before proceeding to the next step
Put the prepared light soy sauce and dark soy sauce vinegar into the sesame oil that has cooled, boil over high heat and let it cool for later use.
In a boiled container (dry, water-free and oil-free), I put the chili pepper which I had stirred and compacted.
Wait for the juice to cool and pour in, not over the surface of the pepper. Put it in the refrigerator and eat it the next day!