Add clean water and salt into a clean oil-free pan to make kimchi water, heat it to dissolve the salt, and then air dry it.

2. Pour the cooled brine into the pickle jar, and the amount of water should be 2/3 of the pickle jar.

3. Add proper amount of star anise (star anise), kaempferia kaempferia, pepper, dried pepper, crystal sugar and white wine.

4. Add washed and dried fresh peppers (be sure to dry them, preferably for one day, to reduce the moisture content). Pepper can be "Erjingtiao" red pepper produced in Chengdu or lantern pepper. You can cut off a part of the pepper stalks slightly to facilitate the taste improvement. Be sure to soak all the peppers in salt water, preferably a jar filled with pickles.

5. Cover the pickle jar, add a proper amount of water to the sink, and put it in a cool and ventilated place to keep the water in the sink dry. After 7- 10 days, pickled peppers will be fine.