The method is as follows:

1. Pickle directly. First, buy fresh green peppers with good color, wash them, dry them, pierce them and put them in a jar. Put the peppercorns, aniseed, and ginger into a cloth bag, boil it in salt water for 3 to 5 minutes, fish it out, wait for the salt water to cool, then put it into a jar, stir it once a day, 3 to 5 times in a row, and it will be ready in about 30 days.

2. Marinate in oil. First, wash the fresh green peppers, dry them, cut them into pieces, add an appropriate amount of salt and drain the water. Bring peanut oil to a boil, then pour in soy sauce, add Sichuan peppercorns, sugar and salt, then bring to a boil and cool thoroughly. Then add white wine, MSG, ginger, garlic, and sesame oil. It is ready after 30 days of sealing in the altar.

3. Marinate in soy sauce. First, wash and slice the green chilies. It is best to dry it in the sun to remove more water to avoid too much water after pickling. Then slice the garlic cloves and shred the ginger. Put soy sauce and all the above seasonings into a container, bring to a boil over low heat, stir evenly and let cool for later use. Add green chili slices, garlic slices and ginger shreds into the marinade and mix well. If the container is small, you can add it in batches.