1, prepare ingredients: use large cans and bottles, which is relatively simple. Clean the cans and bottles first, then scald them with boiling water for disinfection, or cook them in a boiling pot. Pay attention to boiling-resistant glass bottles. Peel the old ginger, add seasoning according to your own preferences, and add a little pepper.

2. Soak the red pepper in light salt water 10 minutes or more, wash it repeatedly, control the moisture, and dry the surface. Slice ginger and cool it in boiling water. You can also boil the seasoning together when boiling water.

3, ginger slices, appropriate amount of boiling water to cool. You can also boil the seasoning together when boiling water.

4, pure filtered boiling water, cool, not boiled, directly put it into a can bottle, add all seasonings including rock sugar and salt, add a little more salt, in addition to acid, there is a sweet and salty taste, seal and soak for one day, and thoroughly soak the seasoning. You can also leave it for two days to make the soup sour naturally and add Chili.

5. Add the pepper. After the red pepper is put in, it can't touch the water. Just squeeze it tightly. At this time, pour an appropriate amount of white wine. If you want to marinate faster, you can also sprinkle some white vinegar. Cover it with a plastic wrap to isolate the air, and then cover it. Simple pickled peppers, wait in the shade for a week or so at room temperature, and then open the lid.

6. After pickling, I went out for a trip. After 10 days, I came back and opened it. It was marinated just right, especially sour, and the color of the soup was pretty good. I salted another pot with this soup. Besides eating directly, cooking is also delicious.