1. Choose fresh cucumber with thorns on the top, wash it and put it in the jar. A layer of cucumber, a layer of salt, and a heavy stone on it.

2. Turn over the jar once a day for 1 week, and marinate for 1-2 weeks.

(The pickling tank should be placed in a cool and ventilated place to avoid sun exposure and high temperature, and prevent cucumber from blackening when heated).

3. Take out the pickled cucumber, soak it in clear water for more than 5 hours, and change the water twice.

then take out a little water, put it into cloth bags (2kg per bag), marinate it in yellow sauce, and cut it once every morning, noon and evening.

4. Five days in spring, summer and winter, and three days in summer and autumn. Drain the sauce after taking it out of the can and put it in the batter to continue pickling.

it is baked once a day in the morning, at noon and at night. 5 days in spring and winter, 4 days in summer and autumn.

6g cucumber is supplemented with oil, salt, soy sauce, garlic, ginger and sugar.