1. Material selection: white radish, Chinese cabbage (Beijing Chinese cabbage can't be used), green vegetables (not extra large vegetables, thin vegetables with many leaves), radish vegetables, rape (small rapeseed is the best) and so on. Rape: In rural areas of Guizhou, rape seedlings should be removed and the good ones should be left behind.

2. Boiling: remove the selected vegetable roots, yellow leaves and sundries, turn them up and down in boiling water for about 1 min, and then take them out. Don't burn it too much. Preferably medium-rare.

3. Rinse: Rinse the cooked vegetables in clear water for several times, clean them, and then drain or rub the water.

4, boiling water: about 50 grams of flour, corn flour is the best, mix well with 3 kg ~5 kg of water, put it on the fire and boil it for use. If possible, you can also use glutinous rice soup.

5. Filling the jar: first put the vegetable material into the jar, then pour the cooked fine noodles, then add about 250g of sour material (from the old sour soup of the finished product), seal the jar mouth, and put it by the stove in winter and in the shade in midsummer. After 24 hours, the jar can be opened and eaten.