2. Pickling: fresh pepper 2500g, honey 100g, soy sauce 250g, refined salt 1000g.
3. Wash the fresh green peppers, remove most of the stalks (only 0 cm long and 5 cm long), put them in a crock, add refined salt for 48 hours, pour them out and put them in a dustpan for exposure.
4. When the pepper is dried in the sun until the surface is grayish white, put it in a pot, add honey and stir it fully; After 2 days, add soy sauce to drown the pepper.
5. After leveling, stir up and down 1 time every day to soak the pepper evenly; Open the lid on sunny days, expose to the sun at night, and make sauce for one year.