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Drying steps: Temperature selection: The drying temperature of chili peppers can affect their quality and taste, and certain components can change at high temperatures, leading to nutrient loss. Usually, it is advisable to adjust the temperature of the dryer to 20-80 ℃. When operating, try to choose a higher temperature within this range to save drying time and labor, and the nutritional value and taste of chili peppers will not be compromised within this temperature range. Segmented drying: Use chili raw materials with a moisture content of 75% -85% for the first drying to achieve a moisture content of 50%. Then step on the chili peppers with a moisture content of 50% to make them sweat, which can reduce the drying time and ensure consistent color and moisture content of the dried chili peppers in the same batch. After sweating from stepping on the pile, the chili pepper is dried for the second time to obtain the finished product