1. During the whole process of pickling green peppers, eight kilograms of fresh green peppers, one kilogram of salt, two kilograms of clear water, twenty grams of star anise, thirty grams of pepper and twenty-five grams of ginger should be prepared.

2. Wash the prepared green peppers with clear water to remove the moisture on the surface, then tie some holes on their surfaces with clean toothpicks, and then put the green peppers into the jar for pickled peppers.

3. Put the prepared spices such as pepper, star anise and ginger into a gauze bag, add edible salt and water to the pot and cook for another five minutes, then turn off the fire and cool down. Pickled peppers After pouring the cooked soup into the jar, seal the jar and stir it once a day. You don't have to stir again after five days. Let them marinate for 20 days, and the green peppers inside can be marinated.