1, prepare 5 kg of fresh pepper, clean it, dry it, and cut it with a knife for convenience. Pepper stalks should be fresh, not bad or cut off, otherwise they will go bad easily.

2. Boil a pot of boiling water, add pepper, scald for about 1 min, till it slightly discolors, remove and cool.

3, 2 bottles of soy sauce into the pot, add 100g rock sugar, 100g salt, boil, add 100g shredded ginger, and let cool.

4. Put the cold pepper into a clean, water-free and oil-free jar, sprinkle with garlic slices and pour in cold soy sauce. Soy sauce must not pass pepper. An inexhaustible supply of soy sauce can be used for cooking.

5, pour 50ml of high-alcohol liquor on it, the liquor can be sterilized, it is not easy to deteriorate when put in, and it will be more fragrant.

6. Pour another tablespoon of boiled oil and seal it. Many pickles can't be stained with oil. Our pickled peppers are sealed with cooked oil.

After the pepper is sealed and preserved, it can be eaten after two or three days when it turns yellow. The taste is slightly salty and crisp. A pepper can eat a steamed bread, which is very good for appetizing.