2. Wash and slice ginger, remove pepper to control water, take clean cloth, put pepper and ginger to dry the surface water.

3. Put a proper amount of water in the pot, add salt (the more salt, the better), and add aniseed (pepper, star anise, cumin, fragrant leaves, cinnamon, kaempferia, etc. ) Boil, and naturally cool after boiling.

Take a container, scrub it clean and dry it.

5. After all the peppers are packed, put them into bottles one by one, put a few peppers into a piece of ginger, fill them in turn, pour boiling salt water (whichever is submerged), screw on the lid and leave them for about half a month.