1. Red pepper, use red pepper (hot pepper or Chaotian pepper) according to your needs. Of course, cooked Chaotian pepper is yellow.

2. Prepare a glass bottle that is large enough, preferably with a glass lid. The kind that resembles snake wine, with a tapered frosted glass lid.

3. Prepare ingredients: a little star anise (aniseed, fennel), a little cinnamon, a little salt, a little rock sugar (can make the pickled peppers crispier), Daqu (shochu or fermented rice wine can be used)

< p>4. Wash the red pepper and dry it (there is no water mark to ensure that it does not deteriorate)

5. Put all the Daqu, pepper and prepared ingredients into a large glass bottle.

6. Note: If the pepper stems are not removed, you need to use a needle to prick some small holes in the pepper to help the wine fully penetrate into the pepper.

7. Seal and isolate the air to prevent the pickled peppers from deteriorating.

It’s up to you to decide when you can enjoy it. Throw in any pickles you want to eat. If you don’t like sweet food, you can save the rock sugar