Pickles, Sichuan Style

Published Aug 1, 2021 at 16:28pm ET

Sichuan pickles, also known as pickles, are salty and sour in taste, crisp in taste, dangerous in color and refreshing in appetite! The special dishes of the Han nationality belong to Sichuan cuisine.

Food Material List

1 Ternip Appropriate amount
2 Carrot
3 Cabbage

Operational steps

1 Wash and dry the jar or box of pickles. Spare
2 Cut the white radish into small pieces, cut the carrot into slices, and tear the cabbage into small pieces and wash them. Marinate with a little salt.
3 Choose an oil-free soup pot and add some water, depending on the size of your container, I made a small portion. The fire boiled.
4 After boiling a little pepper, salt, three or four pieces of ginger, heat for about ten minutes, turn off the fire and cool. Fill the fresh pickled vegetables with dry water and put them in the fresh-keeping box. Cut a little shredded pear and red pepper. Sprinkle sugar on the surface, pour some white vinegar, vinegar need not be too much! Drop a few drops of liquor, then pour the chilled pepper water into the fresh-keeping box and soak it in the refrigerator in summer. It will be ready in a few days.

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