Tools/materials: kitchen knife, chopping board, pot, basin, glass jar, pepper, garlic, ginger, star anise, pepper, fragrant leaves, cinnamon, sugar, soy sauce, salt and water.

1. Rinse the pepper several times, break the handle of the pepper after rinsing, put the pepper on the cover curtain after treatment, and then dry it in the shade.

2. Cut garlic into garlic slices for later use. If you like ginger, you can cut some ginger slices for later use.

3. Add a bowl of water and a bowl of soy sauce (the ratio of water to soy sauce is 1: 1) to the pot, and the amount depends on the number of pickled peppers. Then add two star anise, a handful of pepper, two fragrant leaves and a piece of cinnamon, add 30 grams of white sugar, turn off the fire after the fire is boiled, and pour it into the pot to cool for later use.

4. Cut the dried pepper in half from the pepper stalk with a knife, and the pepper stalk does not need to be cut off.

5. Put the processed peppers in a water-free and oil-free jar, sprinkle a layer of pepper with a layer of salt, then sprinkle a layer of pepper with a layer of salt, and so on, until it is full, then add garlic slices and pour in cold juice, but the juice is not pepper.