The practice of pickled cucumber: wash cucumber, drain water, cut into two coarse salts, mix well and compact, and press the surface with clean big stones. Pickling for 3-4 days, taking out cucumber, and draining salt water; Wash and dry the pickling tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the cylinder head and make it 10 day.
Sauce lettuce practice: lettuce peeled and washed; Put into a small jar filled with clean poison, salting with salt, and drying in the sun; Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days. Spread bean paste evenly on lettuce to avoid inconsistent taste of sauce; If the amount of sauce is large, you can pick out the douban residue, dry it, and keep it in a jar.
The practice of braised pork with pickles: choose pork belly with skin, wash the skin after burning, boil it in water and beat off the meat foam. When the remaining temperature of the meat has not subsided, spread the sweet noodle sauce on the skin. When the meat is cold, cut it into thick strips and add ginger, pepper, yellow wine, sugar and soy sauce. Then, chop the kimchi and put it on it. Steam in a steamer for a long time, preferably for an hour or two. Buckle the steamed pickles and pour them into an empty dish slightly larger than the bowl.