This is the most correct way to pickle peppers.

1, ingredients: pepper, ginger, garlic, pepper, star anise, soy sauce, salt and high-alcohol liquor.

2, practice: first clean the pepper.

3. Cut off the pepper with scissors, but don't cut it all, just cut it to this extent.

4. cut a knife in the middle of the cleaned pepper to facilitate the taste.

5, boil the water in the pot, add pepper after the water is boiled, and the pepper can be fished out when it turns emerald green. Then dry the blanched peppers.

6. Add a bowl of water and a bowl of soy sauce to the pot. A handful of pepper and some star anise. Add two spoonfuls of salt. Turn off the fire after boiling, pour it out and let it cool at room temperature.

7. Cut more ginger slices and garlic slices for later use.

8. Sprinkle a little less salt on the pepper that controls the dry water. Grasp it evenly by hand and put it in a sealed pot without water or oil.

9. A layer of pepper and a layer of ginger and garlic. After serving, add the cold juice. Finally, put a little high-alcohol liquor, which can not only sterilize but also prevent pepper from rotting.

10, cover it with a sealed lid and put it in a cool place. You can eat it in a week.