Ingredients: half a pound of chili pepper.

Accessories: appropriate amount of cold boiled water, appropriate amount of salt, appropriate amount of ginger, appropriate amount of rock sugar, appropriate amount of white wine, appropriate amount of peppercorns, appropriate amount of cinnamon, and appropriate amount of star anise.

1. Prepare ingredients: Use a large canning bottle, which is relatively simple. Clean the canning bottle first, and then scald it with boiling water to sterilize it.

2. Soak the red peppers in light salt water for more than 10 minutes, wash them repeatedly to control the moisture, and dry the surface.

3. Slice old ginger, add appropriate amount of boiling water and let cool. You can also boil the seasonings together while boiling the water and let them cool.

4. Put it directly into the canning bottle, add all the seasonings including rock sugar and salt, and add a little more salt.

5. Add the peppers. The principle is that the red peppers should not come out of the water after being put in.

6. Open after 10 days and complete.