Tools/materials: fresh pepper, ginger, garlic, pepper, crystal sugar, light soy sauce, cooking oil, white wine, salt, clear water, pot, basin, spoon, chopsticks, glass jar or ceramic jar.

1. Break off the pepper stalks, pick out the peppers with insect eyes, put them in a large pot, add a spoonful of salt, soak them for 10 minute, and then clean them.

2. Put the washed pepper on a breathable container, and then put it in a ventilated place to dry thoroughly. Of course, if you are in a hurry, you can dry it with a towel or kitchen paper, or you can dry it with a small fan. At the same time, peel ginger and garlic, wash them and dry them thoroughly.

3. In the process of drying ingredients, prepare the juice of pickled peppers, prepare a clean pot, heat it with edible oil, add pepper, soy sauce, salt and rock sugar, continue to boil, stir until the rock sugar melts, and then completely cool it for later use. Note that cooking oil will become mature after boiling, so it will not deteriorate when pickled with pepper.

4. Cut the dried pepper into small pieces, and cut the ginger and garlic into sections for later use.

5. It's best to use a glass jar or a ceramic jar for pickles, so there will be no peculiar smell and good sealing. Disinfect with boiling water in advance and dry thoroughly to ensure no water or oil. Probably ensure a layer of pepper and a layer of garlic and ginger slices, so that in the process of pickling, the flavors can be combined. Finally, pour the cooked juice into the jar, and then add some white wine on it to seal it.

6. Seal the canned food and store it in the refrigerator or a cool and ventilated place. It can be eaten after 20 days. Of course, the longer the time, the better the taste and the better the taste.