Accessories: 250g of salt, 250g of rice wine and 0/500g of cold boiled water.

The practice of pickling pickled peppers:

1, pepper clean, dry water, poke a small hole with a toothpick.

2. Put the peppers in a pot and mix well with salt.

3. Pour in rice wine and mix well.

4. Pour the cooled boiled water into the jar, put some salt, put the pepper into the jar, cover it, and seal the jar with clean water.

5, a week later, you can eat it after opening the altar.