1. First, you need to wash the shallots and dry them.

2. Then put it into a larger container, sprinkle with salt and marinate for 30 minutes.

3. Then add a proper amount of pickled chives and a little ginger into the garlic paste.

4. Then smash it hard until the leek is mushy.

5. Then put the mashed leek sauce into a clean container and stir the leek sauce evenly.

6. Put the leek flower sauce in a clean glass bottle, not too full.

7. Beat the leek flower sauce with a cooking machine. Put the appropriate amount of shallots and ginger slices into the cup of the cooking machine, add a little salt and pour a little cold water.

8. Start the machine. Stop the machine and stir-fry the chives in the cup with clean chopsticks.

9. Put the leek sauce in a clean container, not too full.

Extended data:

Pickled pepper cream is a specialty of Yunnan. The guests who have been to Dehong are attracted by his sour taste. Dai people love sour food, so they invented pickle paste.

After drying your own vegetables or radish leaves, gently wash them, put them in clay pots and soak them in glutinous rice soup. After a few days, the sour taste will come out, then put the soaked water in the pot and cook it slowly with firewood until the sour water is boiled into a paste.

The most distinctive way to eat it is to mix local millet, spicy old Myanmar radish, salt and monosodium glutamate.