Method 1: (1) Ingredients: 5 kg of green pepper, 0.75 kg of salt, 0/2 g of star anise, 0/5 g of pepper, 50 g of ginger and 0/0.25 l of water.

(2) Processing method: Clean fresh peppers, dry them, make holes, and then put them into a clean container. Boil the seasoning in water for 10 minutes, let it cool, and then pour it into a container filled with peppers. Stir in time 15 ~ 20 days.

(3) Features of the finished product: green color and salty taste.

Method 2: (1) Proportion of ingredients: 5 kg of fresh pepper, 0.5 kg of salt and about 2 kg of soy sauce.

(2) Processing method: Wash and dry Zanthoxylum bungeanum, then add salt and mix well, and then put it in a container for 5-7 days. Take it out to dry, then put it in soy sauce, and you can eat it in a few days.

(3) Features of the finished product: Chili is sauce red, delicious and crisp. Method 3: (1) Ingredients: 5 kg of red pepper, 0.75 kg of salt, 30 g of pepper and 50 g of star anise.

(2) Processing method: the red pepper is washed, dried and crushed, then the seasoning is crushed, and then it is sealed in a jar together with the pepper powder, and the product is obtained after 7 days.

(3) Features of the finished product: bright red and spicy.

Method 4: (1) Proportion of ingredients: red pepper 10 kg of salt10.5 kg, salty brine 10 l, white wine 100 g, brown sugar 250 g, pepper and star anise15.

(2) Processing method: fresh, thick-fleshed, undamaged big red pepper with handles is selected, and it is put into a jar with various ingredients for sealing. /kloc-you can eat it in 0/0 days.

Method 5: (1) raw material ratio: sweet pepper 10 kg, 3.5 liters of cold boiled water and 2.6 kg of salt.

(2) Processing method: firstly, clean the sweet pepper, dry it, prick it with a needle or bamboo stick, put it into a salt water tank, cover it, and fill the water tank in the tank with boiling water. 10 ~ 15 days later.

Method 6: (1) Proportion of ingredients: pepper 10 kg, salt 1 kg, spiced powder100g.

(2) Processing method: Wash Zanthoxylum bungeanum, dry it in the sun until it is half dry, add seasoning, mix well and seal it in a jar. /kloc-completed in 0/5 days.

Method 7: (1) Proportion of ingredients: fresh pepper 10 kg, 20 g of rice wine and 20 g of vinegar.

(2) Processing method: firstly, wash the pepper, blanch it with boiling water, then pick it up, drain the water and put it into the jar. Then add rice wine, vinegar essence and cold boiled water (water is higher than pepper 10 cm) and seal and pickle. You can eat it in 60 days.

6.5 kg of red pepper was pedicled, washed, dried and chopped into fine powder with a knife. Add 35 kg of corn flour, 5 kg of salt, 0.5 kg of pepper powder and 1 kg of ginger juice, and stir well. The gas cylinder can be sealed for 40 days after filling.

Generally, dried Chili peppers are used as raw materials, and after grinding, a certain amount of vegetable oil is added, which is boiled on the stove and filtered to obtain Chili oil. In some places, when producing Chili oil, special high-quality soybean oil is used. Heating to 150℃, adding bright red seedless Chili powder, salt, sesame and sesame oil, processing and bottling. The product is bright in color, spicy and delicious, and fragrant in smell.

Chop 70 kilograms of fresh green pepper and 30 kilograms of pepper. Stir-fry 10 kg of soybeans, grind 4 kg of sesame seeds and crush 5 kg of ginger. Stir-fry red pepper with 5 kg peanut oil and 2 kg sesame oil, and then mix in 5 kg soy sauce, 5 kg salt, prepared bean flour, sesame seeds and ginger powder. Put it in a jar and seal it before eating.