1. The pickled leek must be half-flowered and half-seeded, and it must be fresh, so that the pickled leek will be rich and tender, and the taste will be crisp and tender. Fresh leek flowers must be pickled in time. If it is left for a long time, the water will be lost, and the pickled leeks will not taste good.

2. Before pickling, pinch off the extra stems of leek flowers, pick off the yellow leaves, clean them, and dry the water on the surface.

3. If you can't finish eating the leek flower sauce in a short time, leave a small part in a sealed jar, enough to eat for a while. Put the rest in small fresh-keeping bags and freeze in the refrigerator. When you want to eat, just take out a small bag and thaw it at room temperature, so that the preserved leek sauce is still fresh in color and taste after thawing.