1, clean the fresh Toona sinensis buds, remove the bad parts, wash and drain the water.

2. Add salt and dried peppers to a large bowl, mix well, add Toona sinensis buds, and then add ginger slices.

3. Fully mix the Toona sinensis buds, salt and seasoning by hand until the Toona sinensis buds are evenly coated with salt and seasoning.

4. Put the pickled Toona sinensis buds into a container, gently press them to make them closely arranged, and ensure that no air enters the container.

5. Let the Toona sinensis buds stand for 24 hours at room temperature, during which they can be turned occasionally, so that the salt and seasoning can better penetrate into the Toona sinensis buds.

6. The next day, transfer the pickled Toona sinensis buds to a clean jar or sealed bag and store them in the refrigerator.