Green pepper 100kg, salt 10kg, vinegar 0.7kg, brown sugar 3g and spiced powder 2g.

Production method:

1. Choose pure, fat and pepper. Remove fibrous roots, wash and drain.

2. According to the ratio of fresh pepper 100 kg of salt, package it layer by layer in the cylinder and put it into more than half of the cylinder.

3. Pickled until 15 days, it becomes salted pepper.

4. Take out the pepper, put it on the table to dry, turn it once a day and dry it to 70% of its original weight.

5. put the salted pepper in the jar and press it gently. When it is 3/4 of the jar, pour the prepared sweet and sour solution into the jar. After loading, put a few pieces of bamboo horizontally in the jar to prevent the pepper from floating. Finally, tie the jar mouth tightly with oil paper or plastic cloth, seal it with concrete, and eat it after 2 months. If sealed, it can be kept for a long time.

6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve, and add spiced powder as appropriate.