1. Pick off the green onion leaves, wash them well and drain them. 2. Cut into small sections.

3. Chop the sharp pepper and mix it with the shallot segments.

4. Let it rest for two or three hours and then put it in a small jar, put it in the refrigerator, and when you want to eat it, just clip it to a plate.

Note: Salt should be more than usual cooking, because it is salted vegetables, naturally a little salty, and salty, green onion leaves will always be green, if light green onion leaves will turn yellow.