1. Marinate 3 kg of large leek flowers with salt for half a day, wash100g of fresh ginger and an apple (100g) and chop them for later use.

2. Use a small stone mill or a rolling pin to roll the pickled chives, broken ginger and apple pieces into pulp, put them in a small crock, cover the jar mouth and place them in a dry and cool place. You can eat it in a week.

Method 2

1. Buy some leeks and pick small flowers (about 500 grams because of the small amount) without pickling.

2. Prepare garlic, fresh ginger, apples, salt, pepper, sesame oil or cooked vegetable oil for later use.

3. Put the leek flower, garlic, ginger and apple pieces in a small stone mortar until they are fine and rotten, then add salt and oil, mix well and put them into a colorless vial. After about half an hour, the oil floats on the leek flower sauce. As long as the temperature does not exceed 38℃, it is no problem to keep it for one year. When eating, pry it with clean chopsticks and put it on a small dish, and drop some sesame oil, which is fragrant and appetizing.