Recipe practice:

1. In the pickling process, it is a key step to ensure the crispy taste of the finished product, including washing vegetables, containers and other steps.

Buy fresh bitter vegetables to go home, don't wash them first, just open them and dry them for a while. My mother said this step, but I still don't understand. Why did you dry it without washing it? I think this step can be saved.

Sun for half an hour, and then wash the vegetables. Because it can be eaten directly after pickling, it is recommended that you wash your hands and vegetable containers patiently and carefully to ensure that there is no oil stain. Drain the water after washing and start to bask in the sun for an afternoon or so.

After drying in the sun, most of the water has been dried, but the bitter vegetables have not been completely dried.

5. Start cutting sections to ensure the cleanliness of knives and chopping boards, and cut them into the size of dried tofu.

6. Cut the bitter vegetables and put them in a clean basin. Add brown sugar, shredded ginger (if it tastes better with soaked ginger), Chili noodles, pepper noodles and salt.

7. Wear gloves and rub hard until the surface of bitter vegetables begins to dehydrate and the bottom of the basin begins to show.

8. Put the bitter vegetables in a clean container or special pickle jar and cover tightly. You can put it in the sun during the day, and the high temperature will make the sour taste come out as soon as possible. If there is enough sunshine, you can eat it in 4-5 days, and you can smell a sour taste when you open the lid.