2. Put a layer of pepper and a layer of salt in the jar, and finally press the pepper with heavy objects (100kg fresh pepper and 16kg salt) and marinate for three days.
3. Drain the bittern, boil it and let it cool.
4. Put the brine and pepper into the jar, seal it, and keep it in the shade for about 5- 10 days.
5. Wash and drain the pickled green peppers, cut them into sections of about one centimeter, and then dry them.
6. Wash and shred ginger (a small amount can be tasted). Put the cut green pepper into a earthenware pot or glassware (with a cover). Burn the vegetable oil until it just smokes and leaves the fire. It is slightly cold. Add soy sauce and a little salt to the green pepper and mix well (because soy sauce is not salty enough now).
7. Don't cover the green pepper with soy sauce. Cover the cooked oil on the basin surface (for sealing) and put it in the refrigerator for about two or three days.