Take some coarse red pepper, wash it (be careful not to remove the pedicle when washing), dry it for two days, chop it with a knife, then put salt, put salt hard, and mix the salt with the chopped pepper evenly. (Here's another trick. If you don't cook too much at a time and your personal taste is not too heavy, it is recommended not to put it too salty), and then seal it in a jar for more than half a month before opening it.

Chopped pepper fish head practice:

Ingredients: bear fish head (also called fat fish head or hemp skull)

Seasoning: chopped pepper, ginger, shallot, monosodium glutamate, cooking oil. Practice: 1. Shred ginger. If you want to be lazy, slicing is ok.

2. Wash the shallots and cut them in half.

3. Wash the bear fish head and put it in a large plate (be careful to find a deeper dish).

4. Sprinkle some shredded or sliced ginger on the fish head.

5. Sprinkle four or five spoonfuls of chopped pepper on the fish head. The amount of chopped pepper depends on personal taste. Put less in your mouth and more in your mouth. I don't like putting too much anyway. If it is too dry, you can add a small glass of cold water to the dish.

6. Sprinkle a few fragrant grains, then drop a few drops of cooking oil or add some (steamed fish and soy sauce).

7. put it in a steamer and steam for ten minutes.

8, from the pot, sprinkle some shallots, pour hot oil.

I hope I can help you!