1, first we wash the fresh persimmon pepper, then take it out and drain it.

2. Then cut off the stalks of the bell peppers and dry them in the sun, so that the pickled peppers will not rot.

3. Then we will prepare garlic cloves and rock sugar, as shown in the figure below.

4. Then put the bell pepper, garlic cloves and rock sugar into a dry glass bottle, as shown in the figure below.

5. Finally, we pour in the soy sauce, seal and marinate it 15 days before eating.