1. Rinse the fresh peppers with clear water, then drain the water, remove the extra stalks, take a pointed substance, and stick seven or eight small holes in the peppers, so that it is easier to taste when pickling.
2. Heat oil in the pot, add aniseed pepper, cinnamon and scallion to stir-fry for fragrance, then put the prepared soy sauce into the pot to boil and naturally cool.
3. Put the processed pepper into the pickle jar, and then pour all the seasoning juice into the pepper. Be sure to let the sauce drown the peppers. Avoid entering raw water during curing. After curing, seal the jar. In about half a month, the whole pepper is all delicious, and you can take it out at any time when you want to eat it.