Red chili sauce: take 10 kg of red pepper, 1.5 kg of salt, 30 g of pepper, and 50 g of aniseed. Wash the pepper first, then dry it, crush the seasoning, and seal it with the pepper until it is sealed in the cylinder. Serve it 7 days later. Pickled green pepper: take 10 kg of green pepper, 1.4 kg of salt, 2.5 kg of water, 25 g of aniseed material, 30 g of pepper, and 25 g of dried ginger. Wash the peppers, dry them, poke them, and install them. Put the pepper, aniseed, and ginger into a cloth bag, put it in salt water, boil for 3-5 minutes, and remove it until the salt water cools and enter the tank. Stir once a day, 3-5 times in a row, and serve after about 30 days. Pickled red pepper: Take 10 kg of fresh red pepper, 2 kg of salt, 500 g of white sugar, and 100 g of cooking wine. Wash the peppers, rinse in boiling water for 5 seconds, remove them quickly, drain the water, pour into a large bowl after drying, add salt and sugar, mix well, marinate for 24 hours, then pour into cooking wine, seal and store, about 60 Days later. Watercress sauce: Take 10 kg of fresh pepper, 10 kg of bean paste, and 500 grams of salt. Wash the pepper, stalk, chop, add salt and bean paste mix into the jar, stir once a day, about 15 days later. Pepper sesame sauce: Take 10 kg of pepper, 1 kg of sesame seeds, 1 kg of salt, 300 g of allspice, 100 grams of pepper, and 100 grams of star anise. The peppers and sesame seeds are crushed, and the peppers, star anise, allspice powder and salt are merged into the tank and fully mixed and stored, followed by eating. Sour and sour: Take 10 kg of fresh pepper, 20 grams of rice vinegar and vinegar. Wash the peppers first, scald with boiling water, soften them, drain them, and put them in a jar. Then add rice wine, vinegar essence, and cold boiled water (water is 10 cm above the chili peppers). Seal and marinate. Serve after about 60 days. Spiced peppers: Take 10 kg of pepper, 1 kg of salt and 100 g of allspice. Wash the peppers and dry them in half. Add spices and mix well and seal in the cylinder. Serve after 15 days. Chilli paste: Take 10 kg of red pepper and 2.5 kg of salt. The red pepper is crushed, washed, crushed, milled into the jar, salt added, stirred once a day, 10 days (closed cylinder storage) Serve. Bubble sweet pepper: take sweet pepper 10 kg, cold water 3.5 kg, salt 2.6 kg. Wash the bell peppers first, dry them, and prick them with needles or bamboo sticks, and put them into a water-filled kimchi jar. Cover the jars and fill them with cold water in the trough of the altar. Serve for about 10-15 days. Paprika: Take 10 kg of red pepper, 1.5 kg of salt, 100 grams of white wine, 250 grams of brown sugar, pepper, and 15 grams of star anise. Choose fresh, thick, red and pungent red peppers, together with various spices evenly placed in the altar and sealed. Serve for about 10 days. Soy sauce chili: Take 10kg salted pepper and 4kg soy sauce. Remove the marinated salty peppers, drain the water, and then into the altar. Drizzle in soy sauce. Turn it over once in two days, and then invert the tank every 2-3 days. Serve after about 7 days.
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