Main Ingredients:
Garlic chives: 500g; Thai chili: 50g; Garlic: 20g; Salt: 10g; Oyster sauce: 10g; Sugar: 10g; Soy sauce: 30g.
Additional Ingredients:
Star anise: 3 pieces; Sichuan peppercorn: 5g; Peanut oil: appropriate amount.
Taste: moderately spicy; Technique: pickling; Time: several hours; Difficulty: easy.
Detailed Steps for Cooking New Method for Pickling Garlic Chives
Wash and dry the garlic chives with stems and flowers, and cut them into small pieces about 2 cm long.
Put the garlic chives in a soup bowl, and add Thai chili rings, garlic, salt, sugar, oyster sauce, and soy sauce in order. Do not stir, just leave it aside.
Heat the pan over low heat, do not add oil, and add Sichuan peppercorn and star anise to roast until fragrant.
After roasting the spices, add an appropriate amount of peanut oil, fry until fragrant, and remove the Sichuan peppercorn and star anise, leaving only the fragrant oil for cooking.
After removing the fragrant spices, heat the oil again over high heat, and then pour the oil directly onto the garlic chives. Immediately stir evenly. It will be very fragrant after stirring. I couldn’t resist and had a couple of bites.
After stirring evenly, do not cool it down. Immediately pour it into a bottle. One pound of garlic chives can be divided into three 500ml bottles.
Then seal the bottle with a plastic bag, cover it with two layers of lids, label the production date on the bottle, and seal it with tape around the waist of the bottle to complete the production.
