Ingredients

10kg of green vegetable leaves

750g of chili noodles

100g of pepper noodles

850g of salt

100g fennel noodles

750ml highly edible white wine

80g star anise noodles

Method/step 1:

Prepare green vegetable leaves

First, take the fresh vegetable leaves from the vegetable tree and lay them flat on the clean ground to dry them for about a day. The purpose of drying them is to prevent the vegetable leaves from breaking easily during washing.

Method/Step 2:

Then wash it with clean water. When washing, pay special attention to the rolled-up part in the middle of the leaf stem. Repeat washing three times and be sure to clean it.

Method/Step 3:

Put 10-15 vegetable leaves neatly together, tie them tightly with tape, and dry them in the sun for about 2 days on a sunny day. about. It must be kept drying, and cannot be taken out and put together in advance, otherwise the leaves will turn yellow easily.

Method/Step 4:

When the time is enough and the water is almost absorbed, you can remove it and must marinate immediately.

Method/Step 5:

Remove the tape, arrange the vegetable leaves neatly, cut off the dry part at the top and throw them away.

Method/Step 6:

There is also a skill in cutting the leaf stems, about 2/3 inch long.

Method/Step 7:

When you reach the leaf part of the vegetable, you must close the knife and cut the length to about 1/4 of the leaf stem.

Method/Step 8:

Cut them all and put them together for later use.

Method/Step 9:

Add shredded carrots

Wash the carrots when washing vegetable leaves, dry some of the water and set aside. At this time, cut into shreds and put together with the vegetable leaves.

Method/Step 10:

Sprinkle salt, chili noodles, pepper noodles, fennel noodles and star anise noodles evenly on the surface.

Method/Step 11:

Kneading is the key point

The next step is kneading. When kneading, you can put on gloves and stir the whole pot evenly before kneading again, or you can stir evenly from one side and knead at the same time. Just pinch the vegetable leaves with both hands and rub them hard. The purpose of kneading is to add flavor to the ingredients and make them taste better when marinated.

Method/Step 12:

After kneading for a round, you can try to taste the taste. This mainly refers to whether the salt is enough. If not, add some salt in an appropriate amount. The amount of salt should be enough for chewing. A little more salt for the vegetable stems is appropriate. Then spread the chopped brown sugar evenly and perform the second round of kneading.

Method/Step 13:

Put in an appropriate amount of wine, stir evenly until it is in a semi-moist state, continue kneading until the leaves appear mature, and the ingredients are evenly coated. You can stop working

Method/Step 14:

Canning

Wash the cans beforehand and dry them for later use. The next step is canning. First put a small amount of wine into the jar, and shake the wine evenly inside the jar so that the entire jar is covered with wine. Then use a spoon to put it into the prepared jar one by one. Each layer placed must be pressed tightly. When it is filled, the top should also be pressed very tightly to prevent air from entering.

Method/Step 15:

Sprinkle a thin layer of chili pepper on top to prevent the vegetable leaves above from changing color. Add a small amount of salt at this time , if the overall salt is a bit light, adding salt at this time can be used as a remedy, and then pour an appropriate amount of wine.

Method/Step 16:

The last step is to seal the jar. Use a fresh-keeping plastic bag to seal the mouth of the jar, and tie it tightly with a rope. It must be tied very tightly to prevent breathability and odor. It will affect the taste of pickling.