1 bergamot, one spoonful of rice vinegar, ten spoonfuls of sugar, two dried peppers, and a proper amount of salt.

Second, practice.

1, cut the bergamot into small pieces.

2. Put a proper amount of salt in it and pour out the salt water.

3. Soak the bergamot in cold boiled water, pour off the water and drain the bergamot.

4. Add the marinade: 1, cut the bergamot into small pieces, dip some salt in it, and pour out the salt water.

5. Soak the bergamot in cold water. Pour out the water and drain the bergamot.

6. Add marinade: one spoon of rice vinegar, ten spoons of sugar and two dried peppers (the ratio of vinegar to sugar is 1: 10). After marinating for ten minutes, add a little salt, ten spoons of sugar and two dried peppers.

7. Add a little salt after pickling for ten minutes, and serve after 24 hours.