To make sour, crisp and not rotten sour peppers, you can add water to the pot to boil. Blanch the cleaned peppers in a pot 10 second. Blanch the pepper slightly, add 50 grams of salt, then grab it evenly with your hands and let it cool to let the water evaporate.

Disinfect the prepared cans and bottles in a pot that has just been scalded with peppers. Then take it out and dry it. After the canned bottle is dried, put the pepper into the canned bottle and press it tightly, then pour the prepared beer without pepper. Then cover the seal and marinate it in a cool place.