1, pickling processing. Bundled into a small handle of fern into the cylinder pickling 2 times. The first pickling, fern and salt ratio of 10:3. first in the tank according to a layer of fern a layer of salt put good. The amount of salt should be increased layer by layer from the bottom to the top, especially the top layer should be more. Arrangement of full, the cylinder lid on the lime pressure, after 8-10 days, the fern will be removed, from top to bottom accordingly to another container and then pickling (the first pickling out of salt water can not be reused to avoid causing decay). The second pickling, is the first pickled fern and salt according to the ratio of 20:1, a layer of salt a layer of ferns into the top layer should also put some more salt. At the same time, and then 100kg of water plus 35kg of salt into saturated brine, filling the drowning tank, cover the wooden cover, with a stone pressure, placed in a cool place to pickle for 14-16 days that is. The saturated brine used for pickling ferns for the second time can be reserved for packing. Pickled fern to hand when there is a soft feeling, Yanran close to the fresh fern for the best.

2, packaging for sale. Pickled fern according to the green and purple packaging, to be in the packing box exterior labeled with green and purple markers, easy to distinguish. Packing box should be clean, no leakage of salt water, to ensure that long-distance transportation. Export fern packaging, one is to use a wooden barrel, barrel lined with two layers of nylon bags, first put a layer of salt, and then into the fern, in order to place the fern, and finally with the second pickled fern saturated brine filling, tightening the mouth of the bag, covered with a wooden lid nailed down, the net weight of 50kg per barrel. another is to use nylon boxes, outside the cover of the corrugated cardboard box, 10-20kg per box. packaging, full and then put a layer of salt on top. Full and then put a layer of salt on top, and then filled with saturated brine, sealed bag mouth into the carton, the carton closed with adhesive paper sealed, playing two belts, to facilitate long-distance transportation.

3, fern drying method. The fern will be retrieved on the day, wash the soil, cut off the hard stem part, put in 95-98 ° C boiling water in the scalding 10 minutes, fish out the drained water, placed in the sun to dry. When the outer skin starts to dry, rub it by hand 2-3 times and dry it in 3 days. Bundled into 100g weight of small handfuls, lined with moisture-proof paper carton or plastic bag packaging, in order to prepare for self-consumption or sales.

Fern fresh food is fragrant and delicious, unique internal flavor. Fresh ferns harvested on the same day to remove the top of the fuzz and leaf buds, wash the soil cut into 3-4cm long small sections, into the boiling water in the scald, drain the water can be cooked. Cooking first in the pot into the vegetable oil, and then poured into the fern with a rapid fire fried to seven mature, and then into the pork, sour chili, garlic leaves and ginger and other condiments, continue to fry for 1-2 minutes, can be out of the pot.