1. The persimmon peppers you bought should be screened first, then washed with clear water, then dried and washed with clear water. Be careful not to touch the oil, put them in the sun to dry the water.

Next, we need to find a good jar or glass bottle and prepare to soak the sweet pepper. Other ingredients: garlic, rock sugar, wine and, of course, the most important soy sauce. Otherwise, how can it be called maotai-flavor lantern pepper?

3. Finally, put persimmon pepper, garlic, rock sugar and wine into the jar, add soy sauce, then seal the jar mouth and put it in a cool place where the sun can't shine.

4. Wait a month slowly and taste your own achievements.

Finally, there are two aspects to pay attention to:

1, it's best not to add too much soy sauce when you just soak it, just add it to 3/4 position, because the rock sugar we put in will melt into water in a day or two, and if you add too much soy sauce, it will fill the bottle.

2. After soaking for more than a week, open the lid and add some soy sauce, because the persimmon pepper will absorb a little soy sauce when soaking, and you should keep enough soy sauce to make delicious sauce-flavored persimmon pepper.