The pickling steps of this delicacy are as follows:

1. Wash the Jungan and put it in a basin.

2. Apply a layer of salt evenly on the county liver, about 50 grams of salt for one pound of county liver, and marinate for 2 days (one day of marinating, turn the county liver over and marinate for another day).

3. Wash off the salt on the surface of the marinated Jungan and put it into a steamer to steam until cooked.

4. Dry the steamed Jungan, which takes about half a month in winter.

5 Before eating, soak it in water and cook it for 15 minutes.