Method 1: Green peppers or small red peppers can be pickled. Prick 3 to 4 holes in the fruit before pickling with bamboo needles to drain the air inside the fruit, penetrate the salt water, and prevent internal rot in the fruit. Layer the punched peppers and salt into the pickling vat. Marinate with 5 kg of chili pepper and 1.25 kg of salt. After pickling, pour the vat once a day or every other day. Stop pouring the vat after 15 to 20 days and start storage. You can also put the peppers and salt into the vat in two layers, that is, put the peppers into the vat first, then put all the salt on top of the peppers. Use 12.5 to 15 kilograms of water for every 50 kilograms of peppers, and then slowly pour it into the vat. Before all the salt is dissolved, pour the tank twice a day and once after it is dissolved. After 2 to 3 days, compact and seal the cylinder and store. To prevent rain, the top of the tank should be covered. But it cannot be sealed tightly to avoid heat and rot. When there is a shortage of water in the tank, salt water should be added in time. It can be divided into portions for consumption after one month. Method 2: 10 jins of fresh chili pepper, 5 jins of soy sauce, 1 jin of salt, 4 taels of white sugar, 4 taels of ginger, 4 taels of garlic, 4 taels of salad oil, 7 taels of strong white wine, appropriate amount of MSG, each of peppercorns, aniseed, cinnamon, and green onions. Just the right amount. Method: Boil (sterilize) the soy sauce and let it cool. Heat the salad oil, add appropriate amounts of peppercorns, aniseed, cinnamon, and scallions into the pot until fragrant. Make a soup with the above ingredients and add the peppers (the peppers should be cut open or pierced), and the soup should cover the peppers. It will be ready to eat after a few days.