PAO JIAO RECIPES

Steps:

• Boil some water and let it cool down completely. Or you can use purified water.
• Wash the green peppers, discard any spoiled ones. Set aside until completely drained.
• Cut the top off and keep the pepper body only.
• Sterilize the container is extremely important to prevent your pickled pepper been spoiled. My common solution is soak the jars in boiling water, then air-dry completely.
• Place the pepper in the jar, place water, white spirit, white vinegar, slat and sugar in. Gently shake to make all the ingredients well combined.
• Set aside and wait for 7 days until well pickled.

Steps:

• Wash your pickle jar carefully and then put aside to drain all the water.
• Wash all the ingredients carefully and then drain them thoroughly. There should be no water.
• Put the water in a large pan and heat the water to boiling. Then move away from fire to cool down naturally.
• Get the dried pickle jar, put one layer of chili pepper and tender ginger, add one layer of salt and sparkle some Sichuan peppercorns. Repeat again until all the peppers and gingers are placed.
• Pour cooled down water to pickle jar. Make sure that all the ingredients are soaked by water.
• Cover the lid and pour some water in the edge to prevent any air goes into the jar.
• Put the jar in a cool environment and wait for 7 days.
• Add other ingredients into the jar to make your own favorite pickled vegetables. You can add cabbage, green beans, cucumber and radishes.