(1) Ratio of ingredients: 5 kg of green pepper, 0.75 kg of salt, 12 g of anise (octagonal), 15 g of pepper, 50 g of ginger, and 1.25 liters of water.
(2) Processing method: Wash fresh peppers, dry them, prick them, and put them in clean containers. Put the seasoning into the water and boil it for 10 minutes. Let it cool and pour it into the container that holds the pepper. Stir it at the right time. Serve it for 15-20 days. (3) Finished product features: green color, spicy taste.
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