Pickled salty and spicy chili peppers

Prepare the chili peppers by washing them, cooling them, and drying the moisture.

Use a toothpick to poke a few small holes.

Prepare rice wine and salt.

Sprinkle essence into the bowl...

Pour rice wine over and let sit for half an hour.

Then put the chili peppers into a jar with dried moisture, and sprinkle a layer of fine salt on top. Cover the jar with a lid and seal the outside of the jar with clear water. You can also boil some water with salt, let it cool, pour it into the jar, and then add the prepared chili peppers.

It's better to open the jar after half a month, but the contents at the bottom of the jar can be eaten after about a week.