2, put it in a basket and spread it out to dry the surface moisture, just dry the water washed on the surface, not dry the leek.

3. Put Jiang Mo, chives, pear pieces, salt and lemon into a minced meat cup. Remember it's a minced meat cup, so it won't be beaten to a paste, but it will break and the paste won't taste good. When I was a child, I often smashed it with stones and garlic mortar. Now I'm too lazy to deal with machines.

4. It has the function of minced meat. Remember that salt and pears are evenly placed in each leek flower. Of course, you can also beat all the salt and put it in the pot.

5. Put the chopped leek flower in a bottle, seal it, let it ferment naturally, and eat it in about 1 month. If you don't open the bottle and keep it sealed, it won't go bad for a year. However, it should be noted that the bottle should be disinfected with boiling water and dried, and there should be no moisture in the bottle.

6. This is the leek flower sauce that has been marinated for 5 days. The color hasn't changed, and it tastes a little spicy. If pickled for a long time, it will turn black and the spicy taste will basically disappear.

7. This is the leek flower sauce from previous years. It's delicious to make hand-grabbed meat dip.