Tools/raw materials: pepper, pot, soy sauce, aged vinegar, star anise, cinnamon, fragrant leaves, pepper, Jiang Mo, minced garlic, bowl, salt and chopsticks.

1, wash Zanthoxylum bungeanum, control water and air dry naturally.

2. Pour 100g soy sauce, 100g mature vinegar, star anise, cinnamon, geranium and pepper into the pot, and then boil it with high fire. Turn off the heat after boiling, and put aside the cooked juice to cool.

3. Cut the stems of dried peppers and cut them into pieces for later use.

4. Add a proper amount of Jiang Mo to the bowl, add more minced garlic, add 3 tablespoons of salt, add all seasonings, stir with chopsticks, and marinate for 20 minutes after stirring evenly.

After 5.20 minutes, pour the cooled juice into pickled peppers, mix well and serve.