1. Ingredients: 3 kg of fresh red pepper, 2 kg of moldy watercress, 3.5 kg of salt and proper amount of beer.

2. After the red pepper is pedicled, washed and drained, take a large container without water and oil, chop the pepper with a water-free and oil-free knife and chopping board or break it with a clean food processor (it doesn't need to be too broken, just rough).

3. Add about 3 kg of salt, stir well and put it into the jar. The salt should be salty enough so that the watercress is not easy to sour.

4. Soak the moldy watercress in beer for two to three days (just keep the beer just flooded with watercress), add about half a catty of salt and mix well after soaking.

5. Pour the soaked moldy watercress and beer into the pepper jar, mix well, sprinkle with a layer of salt, seal the jar mouth with plastic wrap, cover the jar, and seal the jar rim with water.

6. After fermentation for a period of time, the pepper has no fresh and spicy taste, and it becomes mellow, so it can be used.