Ingredients: jar 1 piece (5 kg capacity), water 1 250ml, salt 70g, pepper 20g, cinnamon 1 0g, angelica 1 piece, astragalus membranaceus 4 pieces, star anise 1 piece, and dried pepper 3.

Steps:

1, glass jar after cleaning, oven high temperature disinfection. Ensure no water and no oil.

2. Wash and dry all kinds of vegetables.

3, you can also use a fan to blow dry.

4. Because there is no fresh sugarcane for sale, I will replace it with a bamboo cane in our Maogen bamboo cane sugar water. Then add Angelica sinensis 1 tablet, 4 tablets of Astragalus membranaceus, and some aniseed in our spiced marinade to enhance fragrance, or you don't need to add it.

5. Add 1250 ml of boiled spices, and you can add two pieces of ginger to cook together. After the fire is boiled, simmer for 20 minutes and turn off the fire.

6, filter out the spices, leave the bamboo cane, wait for the water to cool.

7. Prepare 70g of salt and10g of rock sugar.

8. Pour the cold water and bamboo cane into the glass jar, then pour the rock sugar and salt and stir well.

9, first enlarge the block of vegetables, such as radish, cowpea, etc. on the bottom, easy to soak and often eat vegetables on it. Finally, add a spoonful of sweet wine (mash), which can also be changed into white wine. Then cover and seal it, and finally add water to the altar edge. Put it in a cool, dry and ventilated place. After 7 days, you can eat buckwheat or fruit radish and ginger.