1. Put the green and red peppers into a basin, soak them in water for a while, then remove the stems of the peppers, clean the peppers, take them out and drain the water and set aside.

2. Add water to the pot and bring to a boil over high heat. Put the cleaned peppers into the pot and blanch them for 10 seconds to scald the peppers slightly.

3. Take out the blanched peppers and put them into a basin, add 50 grams of salt, then mix evenly with your hands and let cool to let the water evaporate.

4. Put the prepared canned bottles into the pot where you just blanched the peppers and sterilize them. Then take it out and let the water dry.

5. After the canned bottles are dry, put the chili peppers into the canned bottles and press them tightly, then pour the prepared beer to cover the chili peppers.

6. Then cover and seal, and marinate in a cool place. Generally, it takes about 3 days in summer.