1. Drying method: The fresh red peppers are dried until all the water is lost (it will take more than ten days if exposed to the sun), and then dried into dried peppers for storage. It is best to store it within one and a half years. If it is stored for too long, it will become an empty shell. It is characterized by dry and spicy taste. It also needs to be processed when used, whether it is cut into sections or minced, it will be spicy once it is fried in hot water. It is mainly used for seasoning Sichuan dishes such as boiled, dry stir-fried, hot pot, braised in soy sauce, cold salad, soy pot and so on. Very versatile.

2. Brewing method: Wash and dry the fresh peppers, then put them into a pickle jar and brew them for about two months. It is characterized by hot and sour taste. Generally, it can be stored for more than two years, but it is better to store it for about one year. If the time is too long, it will become an empty shell. When using it, you need to change the knife for processing, or mince it, or shred it. It is mainly used as an ingredient in fish-flavored Sichuan cuisine, and can also be eaten directly with rice.

3. Freezing method: Put the fresh peppers into food bags and put them in the refrigerator for storage. The characteristic is that it maintains the spicy and fragrant aroma of chili peppers. It can be stored for about two years, but preferably within one year. This method has certain requirements for peppers. Only peppers with a very hard and plump texture can be frozen and preserved, such as wild peppers, Chaotian peppers, millet peppers, etc. They must also be selected appropriately. Other peppers, if frozen, will soften completely after thawing. When needed, take out some from the food bag, rinse slightly and use, and continue to freeze the rest in the refrigerator. Mainly used for seasoning cold Sichuan dishes and noodles.