2. Scrub the white powder outside the wax gourd, cut it, and dig out the flocculent melon core and melon seeds.
3. Cut into squares the size of a palm (about 15× 15 cm), and then put them in a pot to cook.
4. Wax gourd slices are generally cooked until 78% mature.
5. After the pot is taken out, put it in a big container with cold boiled water. Cold water without cover, let it cool. Change the cold water every four hours for the first time, then every eight to ten hours, and leave it for at least 24 hours before curing.
6. Then reserve a special clay pot and drain it with boiling water for later use.
7. Put the cooled cooked wax gourd with the melon skin facing down into the tank, sprinkle a layer of salt on each layer, or put some small dried peppers, and finally sprinkle a layer of salt on it.
8. Use some bamboo sticks and a stone (these are the best tools, and if you use new ones, it will inevitably change some flavor). Spread the bamboo strips on the wax gourd, press them with stones, then put some monosodium glutamate into the cooled boiling water, pour it into the jar until the top, then cover it with a piece of gauze, keep it in the shade without sealing.