1. Put the green pepper into the pot, soak it in clear water for a while, then remove the pepper stalks, clean the pepper, take it out and drain it for later use.
2. Add water to the pot and bring it to a boil. Blanch the cleaned peppers in a pot for 10 second, and the peppers are slightly hot.
3. Take out the scalded pepper and put it into the pot, add 50g salt, then stir it evenly by hand, and let it cool to let the water evaporate.
4. put the prepared canned bottle into the pot that has just been scalded with pepper for disinfection. Then take it out and dry it.
5. After the canned bottle is dried, put the pepper into the canned bottle and press it tightly, then pour the prepared beer without pepper.
6. Then cover the seal and marinate it in a cool place. It usually takes about 3 days in summer.