1, buy back the fresh chili pepper with clean water, and then drain off the water, remove the excess of the stalk, and then take a pointed substance in the chili pepper's body on the body of the seven to eight holes in the body of the hole, so that in the pickling is easier to enter the flavor.

2, put the pot of oil heating into the pepper and cinnamon and onion and other seasonings to stir-fry the aroma, and then put the prepared soy sauce into the pot and then boil, and then natural cooling.

3, put the processed chili into the pickle altar, and then make a good seasoning juice all poured into the chili, be sure to let the material juice to the chili submerged in the pickling process, do not enter the raw water, pickled after the altar sealed, after half a month or so, the whole chili pepper will be all into the flavor, want to eat at any time when you take out to eat it.