Ingredients: Buddha hand melon 1 root, light soy sauce, source sugar, pickled pepper and small red pepper.

1, wash the prepared bergamot and control the moisture.

2. Cut the washed fingered citron into strips.

3. Put the sliced fingered citron into a seasoning tray for later use.

4. Pour the prepared seasoning and sauce on the chayote in the seasoning plate, stir well and marinate for one day.

5. After one day, filter the seasoning juice in the seasoning tray and filter out the pickled bergamot.

Attention should be paid to pickled chayote: 1, the hygiene of cold salad is the most important, so finally, wash the water-killed chayote with pure water or cold boiled water.

2. In addition, the curing time should be more than 4 hours, so that the garlic flavor and the taste of wild pepper can be soaked out to be delicious.