Green pepper, ginger, garlic, pepper, star anise, salt, rock sugar, pickled pepper, high-alcohol liquor.

Specific practices:

1. I have 5 kilograms of peppers here. First, wash all these peppers. After cleaning, put them on a breathable tool to dry the water. Ginger and garlic are also cleaned and dried. There are about 100g garlic and 50g ginger here.

2. Now boil the seasoning water, add a handful of pepper and a handful of star anise to the cold water pot, then cover the pot and cook for about 5 minutes, and turn off the fire. After the seasoning is boiled, let it cool for later use.

These peppers have been completely dried. Now remove all the pedicels of these peppers and pick out the bad ones. All tools must be free of water and oil.

4. Now pour the salt into the pepper pot, and pour 250g salt into 5 kg pepper. Then put on disposable gloves and rub the pepper with your hands. After rubbing, put it aside for about 1 hour, 1 hour before rubbing these peppers. At this time, the salt will be easily adsorbed on the pepper.

5. Cut ginger and garlic into small pieces for later use. The ginger and garlic here can play a role in sterilization and antisepsis.

6. Now put the pepper in a clean sealed jar without water and oil, put the pepper in it and press it by hand.

7. Pour the chopped ginger and garlic into the seasoning water, add 20g of rock sugar and 2 small bags of pickled peppers.

8. Stir well and pour into a sealed jar. Finally, add some high-alcohol liquor. This wine is mainly used for sterilization, so that peppers will be preserved for a longer time.