Pickled Chilies
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Instructions
Ingredients
1
Choose thin-skinned line chilies, wash and pat dry with kitchen paper towels
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2
Cut chilies into rings and slice some garlic
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3
Prepare marinade: add light soy sauce, dark soy sauce, oyster sauce, a little salt and white sugar, add balsamic vinegar if you prefer sour taste
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4
Prepare Sichuan peppercorns, dried chilies and a star anise, fry in warm cooking oil until fragrant
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5
Stir the marinade well and let it cool completely
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6
Put the cut chilies and garlic into a water-free, stain-free glass jar or bowl
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7
Pour the cooled marinade over, shake or stir to mix evenly
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8
Refrigerate and marinate for 1 to 2 hours until flavorful
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9
The pickled chilies are ready to serve, crispy, spicy and appetizing
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