Method 1: (1) Ingredients ratio: 5 kilograms of green pepper, 0.75 kilograms of salt, 12 grams of anise (star anise), 15 grams of pepper, 50 grams of ginger, and 1.25 liters of water.

(2) Processing method: Wash, dry and prick the fresh peppers. Then put them into a clean container. Add the seasonings to the water and boil for 10 minutes, let cool and then pour into the container containing the chili peppers. Stir in time and it will be ready in 15 to 20 days.

(3) Features of the finished product: green color, salty and spicy taste.

Method 2: (1) Ingredients ratio: 5 kg of fresh pepper, 0.5 kg of salt, and about 2 kg of soy sauce.

(2) Processing method: Wash and dry the peppers, add salt, mix well, and marinate in a container for 5 to 7 days. Take it out, drain it and put it into soy sauce. It can be eaten after a few days.

(3) Features of the finished product: The peppers are sauce red, fresh, crisp and tender. Method three: (1) Ingredients ratio: 5 kilograms of red pepper, 0.75 kilograms of salt, 30 grams of Sichuan peppercorns, and 50 grams of anise.

(2) Processing method: Wash, dry and crush the red pepper, then crush the seasoning, put it into the jar and seal it together with the minced pepper, and it will be ready after 7 days.

(3) Finished product characteristics: bright red, spicy.

Method 4: (1) Ingredients ratio: 10 kilograms of red pepper, 1.5 kilograms of salt, 10 liters of salty brine, 100 grams of white wine, 250 grams of brown sugar, 15 grams each of pepper and anise.

(2) Processing method: Select fresh, thick-fleshed, non-bruised, large red peppers with handles, and put them into a jar together with various ingredients and seal them. It can be eaten after 10 days.

Method 5: (1) Raw material ratio: 10 kilograms of bell pepper, 3.5 liters of cold water, and 2.6 kilograms of salt.

(2) Processing method: First wash and dry the bell peppers, prick the holes with needles or bamboo skewers, put them into a jar with salt water, cover them, and pour them into the sink in the jar. Fill with boiling water. It can be eaten after 10 to 15 days.

Method 6: (1) Ingredients ratio: 10 kilograms of pepper, 1 kilogram of salt, and 100 grams of five-spice powder.

(2) Processing method: Wash the peppers, dry them in the sun, add seasonings, mix well, and seal in a jar. It will be ready in 15 days.

Method 7: (1) Ingredients ratio: 10 kilograms of fresh pepper, 20 grams each of rice wine and vinegar.

(2) Processing method: First wash the peppers, scald them with boiling water until soft, then pick them up, drain them and put them in a jar. Then add rice wine, vinegar and cold water (the water should be 10 cm higher than the peppers) to seal and marinate. It can be consumed after 60 days.