1. Select fresh, mature green pepper with deep green color. Wash them very well in running water.
2. Cut in halves, remove seeds, placenta and stems.
3. Slice into 2 cm. size thick before blanching.
4. Spread on a sinamay or nylon cloth (not thicker than 2 cm.) before steaming.
5. Dip in 5% salt solution for 30 minutes.
6. Blanch steam for 2 minutes.
7. Dry at a 60°C-65°C for 7-8 hours.
8. Pack in plastic bags.