1. Select white, single-headed, fat buckwheat head, cut off roots and leaves, wash away the sediment and mucus outside the buckwheat head with clear water, then soak it in clear water for one night, take it out and put it on a bamboo raft, put it in a cool and ventilated place, and drain the water.

2. Prepare materials according to the ratio of buckwheat head: salt: sugar: vinegar = 10: 1:3:3.

3. Put the salt, sugar, vinegar and buckwheat head into the glass bottle, cover it and seal it. After a few days, all buckwheat heads should be soaked in salt water and pickled in the shade for one month.