1. We are going to wash 2 Jin of leek and spread it in a warm and ventilated place to dry the water. When curing leeks, make sure the surface is dry.

2. Then put the dried leek into the pot, add 100g salt, and knead repeatedly to soften the leek.

3. Prepare a millet pepper, wrap the soft leek around the millet pepper, wrap it into a ball and put it in a glass bottle.

The tighter the leek is wrapped, the better. The container of leek must be water-free, oil-free and sealed, so as to ensure that leek can be stored for a long time without deterioration.

5. After all the leeks are treated, pour 30 grams of white wine and seal. Liquor can effectively inhibit the growth of bacteria. Cover it and put it in a cool and ventilated place. It can be eaten after a week of sealing and pickling.