Green pepper 10 kg, salt 1.4 kg, water 2.5 kg, aniseed 25 g, pepper 30 g, dried ginger 25 g, soy sauce 300 g?

Pickling method:

1. Wash and air dry Zanthoxylum bungeanum, and remove Zanthoxylum bungeanum seeds and stems in the washing process.

2. Boil the water, put the pepper in boiling water (about 30 seconds-1 minute), take it out and let it cool.

3. Put the cold pepper into the fresh-keeping box neatly, and lay the garlic slices flat on the pepper.

4. Put pepper, aniseed and ginger in a cloth bag, put them in salt water, cook for 3 to 5 minutes, take them out and let them cool.

5. Pour the cooled salt water into the box, then pour the soy sauce and stir. Marinate it overnight and you can eat it. .