Preparation materials: green vegetables: appropriate amount, white vinegar: 50g, salt: 25g, ginger: 10, garlic: 10, pepper: 10, and millet pepper: 1 0.

1. Wash fresh vegetables, remove leaves and leave stems, and then use kitchen paper to absorb water for later use.

Sogou asked.

2. Absorb the water and put it into a fresh-keeping bag, sprinkle with appropriate amount of salt, and try to coat the salt particles on the vegetable stems.

Sogou asked.

3. Tie the fresh-keeping bag tightly and keep it sealed for 2 hours.

Sogou asked.

4. After the green vegetable stalks are salted out of the water, take them out with chopsticks and put them on kitchen paper again to absorb the water.

Sogou asked.

5. Put the stem into a new fresh-keeping bag, add the chopped millet pepper, ginger slices, garlic and pepper, pour white vinegar and cold water, pour some sesame oil on the stem, seal it and try not to leave too much air in it, and then put it in the refrigerator for one night.