Whether to add water to pickled poplar mushrooms depends on the specific method and taste preference. Here are two different approaches.

One way is that there is no need to release water. The ingredient list includes: poplar mushrooms, salt, peanut oil, and Sichuan peppercorns. The production steps are as follows:

1. Remove the roots of poplar mushrooms and clean them.

2. Boil water in a pot, blanch the mushrooms in the water, take them out after one minute and drain them.

3. Take a water-free and oil-free basin, put the blanched mushrooms in, add salt and peanut oil, and mix well.

4. Take a glass jar, put the mixed mushrooms in and compact it.

5. Place a layer of peppercorns on the mushroom surface.

6. Cover the lid, place it in a cool place, and wait for one week to half a month.

Another approach requires releasing water. The ingredient list includes: poplar mushrooms, salt, sugar, high-strength liquor, and water. The production steps are as follows:

1. Remove the roots of poplar mushrooms and clean them.

2. Boil water in a pot, blanch the mushrooms in the water, take them out after one minute and drain them.

3. Add water to the pot, bring to a boil, add salt and sugar, and stir evenly.

4. Put the blanched mushrooms into the salt and sugar water and cook for about five minutes.

5. Take out the cooked mushrooms and put them in a clean container.

6. Add high-strength liquor to the container, seal it well, place it in a cool place, and wait for about a week.

The tastes and styles of the above two methods are different, and you can choose according to your personal taste and preference.