No boiling water. Clean the amaranth stalk, cut it into sections, blanch it with boiling water, and then soak it in cold light salt boiling water (the water level is not higher than the stalk) until the stalk ends crack, so that the amaranth stalk will not turn yellow when it is pickled, and it will be green. If it is not blanched with boiling water, the covered amaranth stalk will turn yellow.