Method 1: mature, fresh and red peppers were selected as raw materials, cut off the stems, poured into clean water, stirred with bamboo poles, washed away the attached dirt such as sediment, taken out and drained, poured into an electric pepper chopping machine, and salted. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, monosodium glutamate, lobster sauce, etc. can also be added to the pepper, and the taste is more unique.

Method 2: Clean the green pepper without moth and rotten grains, dry the surface moisture, put it in a jar, put a layer of pepper with a layer of salt, and finally press the pepper with a heavy object (100kg fresh pepper with salt 16kg). After curing for 3 days, drain the brine, boil it, spread it, put it in a jar with pepper, seal it, and put it in a cool place for about 5-6544.

Method 3: cut peanuts, ginger and garlic into powder for later use; Put Chili noodles and chopped ginger, garlic and sesame into a small bowl for later use; Heat the pan, pour in half a bowl of oil, and wait for the oil to heat up; Put the prepared peanuts into the oil pan (note: it will be ready in a while, otherwise it will be easy to paste), and then immediately put them into a small bowl with Chili noodles to stir and eat.

Method 4: Grind pepper, tomato, garlic and peanut with a meat grinder (or a small mill), add sweet noodle sauce, sugar and salt and stir well; Heat the oil, stir-fry the above materials, pour into a basin, cool, add monosodium glutamate and mix well.

Method 5: Buy a catty of pepper, wash it, chop it with a knife, and wear gloves when cutting. After chopping, add salt, garlic, pepper and some wine. Then put it in a jar and leave it for 4 to 5 days to eat.