-
1
Prepare the ingredients. -
2
Remove the stems of wild mountain pepper, wash and dry them. -
3
In a basin, add salt, star anise, pepper, ginger, etc., start to boil and wait for it to cool. -
4
After the wild pepper is dried, place it in a layer in a pickle jar and add a layer of salt. -
5
Add ginger and garlic after placing them in order. -
6
Then pour the salt soup water into the jar. -
7
Add white wine vinegar, cover and add water outside. -
8
Soak for more than a week and then you can eat it.
Tips
Wild sansho peppers are appetizing and taste even better if soaked for more than 15 days.