1. Select fresh cucumbers with thorns on the top, wash them and put them in the vat. A layer of cucumber, a layer of salt, and a heavy stone on top.

2. Turn the vat once a day for 1 week and marinate for 1-2 weeks.

(The pickling tank should be placed in a cool and ventilated place to avoid sunlight exposure and high temperatures to prevent the cucumbers from becoming black due to heat).

3. Take out the pickled cucumbers, soak them in water for more than 5 hours, and change the water twice.

Then take out a little water, put it into a cloth bag (2 kg per bag), marinate it in yellow sauce, and cut it once in the morning, noon and evening every day.

4. There are 5 days in spring, summer and winter, and 3 days in summer and autumn. After taking it out of the jar, drain the sauce and add it to the batter to continue marinating.

Bake once every morning, noon and evening. 5 days in spring and winter, 4 days in summer and autumn.

600g cucumber auxiliary oil, salt, soy sauce, garlic, ginger, sugar.