1, clean the pepper first, cut off the pepper handle, and don't drag it by hand, so as to avoid it entering raw water after being torn, thus affecting the shelf life of the pepper.

2. Then add water to the pot. After the water boils, add pepper for blanching. After 2 minutes, take out the pepper, then put it on the cover curtain, spread it out and put it in a cool and ventilated place to dry the water on the surface.

3. Then let's prepare the juice: add a proper amount of water to the pot, then add 20 grams of white sugar, 50 grams of soy sauce, a proper amount of pepper and star anise, turn off the fire after boiling it fully, and then pour it into a basin to cool for later use. This is the amount of juice for pickling 2 Jin of peppers.

4. Then prepare a proper amount of ginger slices and garlic slices for later use; Adding garlic slices and ginger slices can increase the taste. In addition, pickled garlic slices and ginger slices are especially crisp and delicious, which is not worse than pickled peppers. I especially like pickled garlic slices and ginger slices, so I will add more every time. If I don't like them, I can add less.

5. After drying the water on the surface of the pepper, put it into the pot layer by layer, and sprinkle a layer of salt evenly. This will not only make the pepper more tasty, but also help to extend the shelf life.

6. Finally, pour the cool juice into the pepper. The juice should not pass the pepper, then cover it with plastic wrap and put it in the refrigerator for pickling. It will be delicious the next day.