appropriate amount of line pepper

appropriate amount of salt

appropriate amount of vinegar

appropriate amount of pepper

appropriate amount of star anise

appropriate amount of fresh ginger

1. Remove the pepper chaff with a knife

2. Wash the line pepper

3. Take it out and drain it

4. Add pepper, star anise and shredded fresh ginger

8, pour in aged vinegar

9, and seal the mouth of the container with a fresh-keeping bag

1. Cover and leave it for 24 hours, then you can eat it.

Precautions

Pepper must be washed and dried without water. Otherwise, the perishable

container should be washed and dried, and oil is not allowed. Otherwise, it is easy to break.