If you are busy at work, you can pickle some original peppers directly. The simple method is to put clean water in the pot, then add a proper amount of pepper, star anise and edible salt, boil it to make feed water, and soak the purchased pepper directly in it after cooling. It can be eaten after pickling for ten days, and the pepper will retain its original taste to the greatest extent.

Second, the pickling method of Maotai-flavor pepper

1, sauce-flavored pepper ingredients: 2500g green pepper, ginger150g, garlic100g, salt100g, sugar100g, pure grain liquor100g.

2. Clean the green pepper with clear water, then cut it from the middle with a knife, remove the seeds, and then add a proper amount of salt to pickle it, so as to drain the water inside.

3. After the peanut oil is heated, add pepper and stir fry, then add seasonings such as soy sauce, sugar and salt, boil and let it cool.

4. Add ingredients such as white wine, monosodium glutamate, garlic cloves and ginger slices. Pour the soup with dehydrated pepper and marinate. You can usually finish it in a week or so. Pepper pickled in this way has a light taste and a strong sauce flavor, which is particularly attractive.