Preparation materials: Zanthoxylum bungeanum1000g, ginger 500g, garlic 300g, salt 3g, Zanthoxylum bungeanum 5g, white wine 30ml, and appropriate amount of boiled water.

1. Wash and drain all materials.

2. Cut them into strips and put them in a pot.

3. Add salt to kill water. The ratio of pepper to salt is 10: 1.

4. Add a few dried peppers.

5. Sprinkle some white wine for sterilization.

6. Mix well and marinate for half an hour, then put in a clean oil-free container.

7. Boil a pot of boiling water and pour the pepper directly while it is hot.

8. After completely cooling, seal it and put it in the refrigerator for one week.

9. You can take it out and eat it in a week, so the pickled pepper is finished.