2, production points (1) First drying: dry fresh vegetables for about 2 days.
⑵ Finishing: Finishing the dried potherb, removing the old rotten leaves, cutting the roots to see white, and then moving indoors.
⑶ Stacking fermentation: Put the vegetables on hold until 70%-80% leaves turn from green to yellow.
(4) Salinization: first sprinkle a layer of salt on the bottom of the tank, then add salt layer by layer, compact layer by layer, and press the stone for 20 days. During the period, I turn over the dishes every three days 1 time, and every time I press hard. (5) Drying again: firstly, the marinade in the jar is poured out, then the pickled vegetables are evenly spread on a clothes rack, dried for 5-7 days, and the vegetables are turned over 2-3 times a day.
(6) Soaking: Soak the dried pickled vegetables in 3 times of clear water for 6- 12 hours to rehydrate the vegetable blank.
(6) Mixing: add water to the soy sauce and the sauce color, mix it into the rehydrated vegetable blank, steam it in a cage for 3-4 hours after absorption, and then take it out to dry. When the water content is about 25%, the dried plum is obtained.