Pickling method of Xuanwei blood pepper

Timing: the production time of pig blood pepper should be chosen after the winter weather turns cold, so that it can be stored and fermented.

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Prepare Chili noodles: put Chili powder into a basin for later use.

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Blood collection: When killing pigs, put the pot with Chili noodles directly in the place where the pig blood flows out, and let the pig blood flow directly into the pepper pot (when the pig blood is injected into the pepper, you need to refuel and stir, but you can also choose to put a little water in the pot first, then add salt, and then pour the pepper together after collecting the pig blood. )

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Stir: mix the mixed peppers in the pepper pot with pig blood, and add a little salt for later use.

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Fried chop suey: after the pig is slaughtered, the pig intestines are selected, soaked in lung, fried in oil, and mixed with the above-mentioned pig blood pepper.

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Sealing the jar: put the pig blood pepper mixed evenly into a clean jar and seal it, and eat it after one month.