1, chili pepper clean, dry water, with a toothpick one by one to poke small holes.

2, prepare salt, and rice wine, boil the water and hold out waiting for complete cooling.

3, the chili pepper in a pot, add salt and mix well.

4: Pour in the rice wine, mix well and let stand for half an hour.

5, pour the cooled boiling water into the altar, put a little salt, and then put the chili peppers into the altar, put the lid on, and the altar edges put water to seal.

6, half a month later you can eat.