Fresh "jiu ye qing" peppercorn was sterilized by steam and dried by microwave drying. The microwave drying process was optimized by using the response surface method. The influence of microwave power, volume volume and microwave time on the content of hemp flavor was studied. A single factor test was used to select the best condition range. Based on the single factor test, according to the Box-behnken Center combination test design principle, the optimum test design is carried out, and the microwave drying regression model is established by using design-expert.v8.0.6 software, and the maximum value is set by using the content of hemp flavor substance as the index. The results show that the optimum condition of microwave drying index for green pepper is: microwave power 357.78 W, 203.38 g, microwave time 49.14 s. Under the above conditions, the content of hemp flavor is 24.328 7 mg/g. The test results are verified and the error of the optimization results is 1.18%, which indicates that the optimization is reliable.