Ingredients: Chinese cabbage, garlic moss, onion, green bamboo shoots, cucumber, red pepper, radish, lentils, tender ginger, garlic, dried pepper 100g, pepper 100g, ginger 100g, salt 150g, and liquor 40g.

Disinfect and clean the pickle jar and dry the water with a clean cloth. Pour 2 kg of cold boiled water into a jar, and add salt, dried pepper, pepper, ginger, brown sugar and white wine to make pickle water. Wash and dry all kinds of vegetables to be soaked, put them in a jar, cover them, add water to the edge of the jar, and check that the edge of the jar can't be short of water at any time, so soak for 7- 10 days.