2. Remove the purchased small peppers, remove impurities such as diseases, insects, moldy fruits, branches and leaves, wash them, and air dry the cleaned peppers.
3. Punch a few small holes with bamboo sticks at the base of pepper fruit, 2-3 holes are appropriate, and penetrate the diaphragm of pepper meat to promote the entry of salt.
4. Melt100g of salt with water, turn on the fire, boil the salt water, and pour it into the altar after the salt water is cooled.
5. Put the small peppers into the jar to ensure that all the peppers are submerged.
6. After one week, fish out the small pepper, press the water dry and put it in the jar, add the remaining salt, add soy sauce and seal it for three months.