Required materials: fresh green pepper, 5 kg of refined salt, two handfuls of ginger, one star anise, one pepper, one chicken essence, one sugar, one balsamic vinegar, one sesame oil and one soy sauce.
Manufacturing steps: 1. Rinse the pepper first, cut off the handle of the pepper with a knife, and then cut the pepper, but don't cut it off, so that the pepper is easy to taste. After all the peppers are processed, ginger slices and star anise are all broken, which is convenient for eating.
2. The container for pickled peppers must be sealed. First put a layer of pepper, then add salt, star anise, pepper and ginger, and so on. Finally, after all the peppers are laid, put all the seasonings on them, and then pour in chicken essence, sugar, vinegar, soy sauce and sesame oil.
3. Finally, seal the container. It's hot now, so it's better to put more salt, so that the pepper won't go bad easily. It can be eaten with the lid open at least 7 days after pickling. Be careful when eating peppers, and wipe the water clean with chopsticks, otherwise the peppers will go bad easily. That's my answer. Thank you for reading.