# 辣椒这样做太好吃了，一次秘制3斤，开胃又下饭，比吃红烧肉还香

Source: https://www.youtube.com/watch?v=LFHZOazGoZ8
Recap page: https://rapidrecap.app/video/LFHZOazGoZ8
Generated: 2026-02-14T17:35:03.76+00:00

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## Quick Overview

The video demonstrates how to make intensely flavored pickled green peppers (sour, spicy, and appetizing) by first salting and draining them, then pickling them in a savory, spicy brine made with soy sauce, vinegar, sugar, and aromatics, resulting in a side dish that pairs excellently with staple foods.

**Key Points:**
- The recipe begins by preparing three jin (about 1.5kg) of green peppers, which are thoroughly washed and dried before having a cross-cut made at the stem end.
- The peppers are salted heavily (twice the usual amount for stir-frying) and allowed to brine for one hour to draw out excess moisture.
- A flavorful pickling liquid is prepared by stir-frying Sichuan peppercorns, sliced red chili peppers, garlic slices, and ginger slices in hot oil until fragrant.
- The aromatic mixture is then combined with soy sauce (about one small bowl, 250g), vinegar (about half a bowl, 130g), sugar (one scoop), and sesame oil (one small scoop), and simmered over low heat until it boils.
- After the brine cools, the salted and squeezed green peppers are submerged in it, pressed down to ensure full coverage, and refrigerated for one day before eating.
- The final pickled peppers are described as sour, spicy, refreshing, and excellent for cutting through richness, pairing well with steamed buns, porridge, or rice.

![Screenshot at 00:04: The initial step shows the pile of fresh, long green peppers being washed in a metal bowl, signifying the start of the preparation process for the pickled dish.](https://ss.rapidrecap.app/screens/LFHZOazGoZ8/00-00-04.jpg)

**Context:** This video is a Chinese cooking tutorial demonstrating a specific method for pickling green peppers to create a highly flavorful condiment or side dish, often served alongside staple foods like rice or porridge. The process emphasizes drawing out moisture from the peppers before marinating them in a rich, aromatic, and spicy brine.

## Detailed Analysis

The tutorial details the preparation of pickled green peppers, emphasizing a technique to maximize flavor absorption and texture. First, three jin of long green peppers are washed, dried, and cut with a cross-shaped incision at the stem end (00:18). They are then heavily salted—using twice the amount typically used for stir-frying—and left to pickle for one hour to expel water (00:16, 00:50). After draining the released liquid, the peppers are prepared for the brine. Separately, a seasoning mixture is created by heating oil, then frying Sichuan peppercorns, sliced red chilies, sliced garlic, and sliced ginger until fragrant (1:24, 1:32). To this aromatic base, soy sauce (approx. 250g), vinegar (approx. 130g), sugar, and sesame oil are added, and the mixture is boiled over low heat (1:34-1:48). Once the brine cools, the pre-treated green peppers are placed into a large bowl or sealed container, and the cooled brine is poured over them (2:12). The peppers are pressed down with chopsticks or a weight to ensure they remain submerged in the flavorful liquid (2:16). The dish is ready to eat after one day of pickling, though the video notes that the longer it pickles, the more flavor it develops, and it can be safely stored in the refrigerator for up to half a month (2:22, 2:29). The resulting dish is described as sour, spicy, refreshing, and an excellent appetite stimulant.

### Preparation of Green Peppers

- Wash and dry 3 jin of green peppers
- Cut a cross-shape at the stem end
- Salt heavily (2x normal amount) and let brine for 1 hour to draw out water
- Squeeze out excess liquid.

### Making the Brine

- Heat oil and sauté Sichuan peppercorns, sliced red chilies, sliced garlic, and ginger slices until fragrant on low heat.

### Combining and Cooking Brine

- Add soy sauce (250g), vinegar (130g), sugar, and sesame oil to the aromatics
- Simmer over low heat until boiling.

### Pickling Process

- Pour the cooled brine over the squeezed green peppers in a container
- Press down to submerge completely
- Seal and refrigerate for at least one day.

### Serving Suggestion

- The resulting pickled peppers are sour, spicy, refreshing, and excellent with steamed buns, porridge, or rice.

![Screenshot at 00:04: The initial step shows the pile of fresh, long green peppers being washed in a metal bowl, signifying the start of the preparation process for the pickled dish.](https://ss.rapidrecap.app/screens/LFHZOazGoZ8/00-00-04.jpg)
![Screenshot at 00:18: A pair of scissors is used to trim the stems of the green peppers on a bamboo cutting board.](https://ss.rapidrecap.app/screens/LFHZOazGoZ8/00-00-18.jpg)
![Screenshot at 00:56: The three prepared ingredients—sliced red chilies, sliced garlic, and julienned ginger—are gathered on the cutting board before being transferred to a bowl.](https://ss.rapidrecap.app/screens/LFHZOazGoZ8/00-00-56.jpg)
![Screenshot at 01:34: Soy sauce \(one small bowl, 250g\) is poured into the hot oil mixture containing the aromatics \(peppercorns, chilies, garlic, ginger\).](https://ss.rapidrecap.app/screens/LFHZOazGoZ8/00-01-34.jpg)
![Screenshot at 02:34: The final product is shown: bright green peppers fully saturated in the dark, flavorful pickling liquid, ready to be served.](https://ss.rapidrecap.app/screens/LFHZOazGoZ8/00-02-34.jpg)