If you are busy at work, you can pickle some original peppers directly. The simple method is to put clear water in the pot, then add a proper amount of pepper, aniseed and edible salt, boil it to make feed water, and soak the bought peppers directly in it after cooling. It can be eaten after pickling for ten days, and the pepper will retain its original taste to the greatest extent.

Second, the pickling method of Maotai-flavor pepper

1, sauce-flavored pepper ingredients: 2500g green pepper, ginger150g, garlic100g, salt100g, sugar100g, pure grain liquor100g.

2. Wash the green pepper with clear water, then cut it from the middle with a cutter, remove the seeds, and then add a proper amount of salt for pickling, so that the water inside can be drained.

3. After peanut oil is heated, add pepper and stir fry, then add soy sauce, sugar, salt and other seasonings, boil and let it cool.

4. Add ingredients such as white wine, monosodium glutamate, garlic cloves and ginger slices. Add dehydrated chillies, pour in soup and marinate. Usually you can eat it in a week or so. The pickled peppers in this way have a slightly spicy taste and a strong sauce flavor, which is particularly attractive.