Main Ingredients:
Green and Red Small Chili Peppers: 100g; Salt: 5g; Ginger Slices: 3-4 pieces; Sichuan Peppercorns: 10 pieces; High-Quality White Wine: 10ml.
Additional Ingredients:
Water: as needed.
Flavor: Sour and Spicy; Technique: Pickling; Time: Several Days; Difficulty: Easy.
Detailed Steps for Making Sour and Spicy Homemade Pickled Peppers
Rinse the peppers thoroughly and let them dry completely to prevent spoilage.
Heat a pan over low heat until dry and hot, then stir-fry ginger slices, Sichuan peppercorns, and salt until fragrant.
Pour in enough water, bring to a boil, then let it cool down.
Stir in the white wine, briefly cook the green and red peppers for 1-2 minutes.
Once warm, transfer to a clean, dry bottle, seal, invert, let cool, and store in a cool place for 30 days before consuming.
