2. Key points of production (1) Initial sun-drying: Sun-dry fresh vegetables for about 2 days, so that the surfaces of vegetable leaves are dry (the shrinkage rate is about 75%-80%) and the stems are soft and continuous. ⑵ Finishing: Finishing the dried potherb, removing the old rotten leaves, cutting the roots to see white, and then moving indoors. ⑶ Stacking fermentation: When the temperature is below 50cm in spring and below 100cm in winter, the vegetables are stacked for 3-4 days, and the temperature in the pile is kept at 30-40℃ until 70%-80% of the leaves turn from green to yellow. ⑷ Vegetable washing modeling: Wash the fermented vegetables with clear water, cut the petiole into 1.5cm, cut the leaves into 2cm pieces, and then stack them separately. (5) curing: curing the cut vegetable stems and leaves in different tanks. When curing, sprinkle a layer of salt on the bottom of the tank first, then sprinkle salt layer by layer, 100 kg of fresh vegetables and 4 kg of salt, compact layer by layer, cover with salt 1.5 kg, cover with bamboo chips, and press stones for 20 days. During the period, turn 1 dish every 3 days, compact it step by step every time, and pour in the clarified lettuce brine. [6] Re-drying: First, dump the pickled vegetables in the jar, then spread the pickled vegetables evenly on the clothes rack, dry them for 5-7 days, turn the vegetables 2-3 times a day, and bring back 12- 14 kg of fresh vegetables. (7) Soaking: Soak the dried pickles with 3 times of clear water for 6- 12 hours to rehydrate the vegetable blank. (8) Mixing: add water to soy sauce and sauce color, mix into the rehydrated vegetable blank, steam in a cage for 3-4 hours after absorption, and then take it out of the cage and spread it in the sun. When the water content is about 25%, the dried plum is obtained.