White pepper is one of the main ingredients in Hunan cuisine, which may not be known to outsiders, but in Hunan, it is a well-known ingredient. There are too many dishes made with white peppers, such as fried chicken gizzards with white pepper, bacon fried with white pepper, fried chicken offal with white pepper, minced fish head with white pepper, and roasted pork with dried beans with white pepper.
By Xiangye Red Sister
<h2>Royalties</h2>
Green peppers to taste
Salt to taste
<h2>Practice steps</h2>
1, green peppers do not need to be washed, after the water is boiled, pour it in, so that the isolation of raw water is not easy to break. After blanching for 30 seconds, fish it out
2, quickly spread the peppers to cool, otherwise it is easy to tan when exposed.
3, wait for one side to dry white, then flip to the other side to continue drying
4, wait until the sun is eighty or ninety percent dry like this, you can seal the altar
5, loading the altar, a layer of pepper and a layer of salt, evenly stacked, pressed tightly
6. Seal the altar for two months and eat it
7. The longer it is pickled, the stronger the aroma of the altar
<h2>Tips</h2>
Drying white peppers is very simple, pay attention to these points will not be bad 1.Do not go to the stalk and clean, into the raw water is easy to spoil 2.Put peppers after the water is boiled, quickly spread 3.Peppers do not blanch for too long, otherwise it is easy to blacken, it is best to control in 30 seconds 4.Pick a good weather that can be sunny for 2 to 3 days
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