Pepper leaf contains a variety of nutrients, but it has a bitter and astringent taste. It should be salted first and then added with sesame. Peanuts, etc. made of assorted dishes, is a delicious dish to share. Its processing method is as follows. 1. Picking up the leaves: After most of the red peppers are cooked, pick them in the dew to pick the fresh, crisp and peppery leaves with the tip. 2. Salting: Put the pepper leaf into the pot, add 1 kg of salt per 3 kg of fresh leaves, stir it well, then spread a layer of salt on the bottom of the jar, put it in the pepper leaf, fill it with a layer of salt and leaves, and finally use Salt seal, compacted with stones, placed in a cool, ventilated place. Every 2 weeks must be checked once and it is found that the yellow leaves or pepper leaf and salt are not stirred well. It should be immediately inverted, re-stirred and then salted. Generally need to be marinated for 6 weeks until the color of the pepper leaf is bright green. 3. Salt removal: The marinated pepper leaf is sieved with coarse salt to remove residual salts, and the tiny leaves, pepper stalks and other debris are picked up. When the bamboo leaves are dried and no water is dripped, then the pepper leaves are squeezed. Water, packed in plastic bags, and then add saturated brine (1 kg of water and salt 0.37 kg) can be sealed.