1. First, wash and dry the peppers you bought.

2. Pepper can be cut with scissors or crushed with a cooking machine.

3. Mix minced garlic and salt for the processed pepper. Add minced garlic according to your own taste. Add about 40 grams of salt to every 500 grams of pepper. There must not be too little salt, or it will turn sour after being stored for a while. Adding a little sugar can refresh you.

4. After mixing, bottles and cans. Remember: the bottle or jar containing pepper must be clean and thoroughly washed with highly alcoholic liquor to achieve disinfection effect. The pepper should be compacted, not too full. Fresh pickled peppers will ooze water, and it will be almost the same in a week, which is also the key to long-term storage.

If it is stored in the refrigerator, sprinkle a layer of salt on the bottle and seal it. It can also be sealed with oil. If it is stored at room temperature, it must be sealed with another layer of oil.