Preparation materials: 300g red pepper, 2 heads of garlic, 40g ginger, 260g white vinegar, 20g rock sugar, 15g salt, 200g water, 40 Sichuan peppercorns, appropriate amount of white wine.

1. Take the required amount of pepper and wash it with water. Do not remove the stem when washing, otherwise the water will enter the pepper and it will be easily damaged.

2. Remove and dry the surface moisture, as shown in the picture below.

3. Remove the pedicle after drying the surface moisture, as shown in the picture below.

4. Boil small sealed bottles in boiling water to sterilize them, drain them and set aside.

5. Put water in a pot, add ginger, pepper and salt, as shown in the picture below.

6. Add rock sugar to the pot, as shown in the picture below.

7. Boil it for two minutes, then let it cool. After it cools, pour in the white wine and vinegar and mix evenly, as shown in the picture below.

8. Put the chili and garlic into the bottle, as shown in the picture below.

9. Pour in the cooked ingredients, cover tightly, seal and store, wait patiently for one month, as shown in the picture below.

10. It can be eaten after one month, so the peppers soaked in vinegar are ready.