3. The platycodon grandiflorum is pounded into filaments with a wooden stick, and then soaked in cold water for 12 hours to remove the peculiar smell and dry water;

4. Cut the platycodon grandiflorum into shreds, put it in a pot, add salt, soy sauce, sugar, vinegar, minced onion and ginger, sesame oil, monosodium glutamate and Chili noodles and mix well;

5. Cover tightly, put it in the shade and marinate thoroughly.

The key to the production of platycodon grandiflorum pickles: sprinkle cooked sesame seeds when eating.