2, the processing of fresh vegetables after the harvest usually finishing cleaning and drying three or five days, placed in a cool ventilated place in a pile of 4 to 5 days, the height of the pile of vegetables is not more than 50 centimeters, up and down once a day to turn the vegetables, to prevent the heap of vegetables heat deterioration, heaped into a yellowish-green color, according to the system of 3 kilograms per 100 kilograms of fresh vegetables salt, layer by layer rows of vegetables to withdraw the salt, every row of vegetables to trample once to the extent of out of the vegetable juice. If the vegetable juice is not much, can be repeated on the next day, until the juice. Vegetable brine out of the bubble, yellow cooked to fresh after the tank sun dishes. Can also be hand rubbed with salt, until rubbing out the juice. Put the pot to marinate for a few days until the leaves are yellow and ripe. After the tank can be dried in the sun. The process of sunshine is strictly prevented from rain.
3, there is a farming practice does not wash the vegetables, with a wet rag to wipe clean the soil on the leaves, drying in the sun until the vegetable body contraction soft, rubbing salt and then mounted altar, storage for a few days to produce the fragrance of the prune after taking out the sun, on the pot steamed, and then sun, and then steam, and then sun. Repeatedly until the color of the dish becomes dark brown.