1, to prepare the head of the vegetable into small pieces with water and then soak for fifteen minutes, remove and then cut into thin filaments, and then add salt pickling, pickling, it is best to press a weight on the top, so that the water in the water in the squash pickle out quickly.

2, pickled pickled vegetables after taking out and put in the sun in the sunshine, sunshine to half-dry later to put away, and then ready pepper and chili powder and vinegar and soy sauce and white wine all put into the pickled vegetables in the mix after pickling.

3, after the mixing of the shredded cabbage into the preservation box, sealed, into the refrigerator, five days after the squash will be able to taste, want to eat when you take out the appropriate amount of sesame oil seasoning can be eaten after.

4, the pickled squash can not only be eaten directly, but also can be fried and eaten later, fried with a small amount of edamame, will make its flavor more attractive.