1. Method 1: Wash the sword beans and peppers. Dry in the sun. Cut the sword beans into small slices, chop the chili peppers, and mince the garlic. Put the cut beans, garlic, and pepper into a container, add salt and sugar, cover and marinate in the refrigerator for 1 to 2 days before eating.

2. Method 2: Pick red peppers and sword beans, wash and dry them one day in advance and set aside. First cut the peppers into small pieces and then grind them in a blender. After crushing, put it into a water-free and oil-free stainless steel bowl, stir in 4 bottles of white wine with more than 40 degrees, and add 8 tablespoons of salt. You can add this according to your own choice. If you want to save it for a longer time, Just put more salt. Try not to use a blender for ginger and garlic. I cut it by hand here. Cut into small pieces. After cutting it into small pieces, we mix it into the chopped peppers, put it in a water-free and oil-free container, and store it for about a week before eating. Cut the beans into slices. Try to make it as evenly thin as possible. Put the chopped sword beans into the chopped peppers and add two tablespoons of salt. Mix the sword beans and chopped peppers.

3. Method 3: Wash the sword beans, dry them in the sun for half a day, and dry them with water. Some small red peppers, washed. Chop small red peppers. Cut the sword beans into strips. Stir the sword beans into the chopped chilies. Mix appropriate amount of salt and put in crisper. Leave for a day or two before eating.