1. Take a pressure-type self-brewed sealed tank made in Taiwan.
2. Pour an appropriate amount of white wine into the jar, cover and shake to disinfect.
3. Pour out the liquor and set it upside down for later use.
4. Pour pure water into the pot.
5. Prepare pepper, star anise, bay leaves, cinnamon, tangerine peel, ginger slices and rock sugar.
6. Pour the spices into the pot and add salt to a boil.
7. After the spice cools, pour it into an airtight jar.
8. Pour the purchased pickled peppers together with pickled peppers and juice into the jar.
9. Add Jiangdou, yam, and bamboo shoot tips to soak, and you can eat it in one week.
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