1. Wash Gan Guo with clean water.
2. Dry the water.
3. Wash and dry licorice for later use.
4. Wipe off the oil on the epidermis of Gan Guo with salt, and you can taste it faster.
5. Put the rubbed Gan Guo into cold boiled water until the water passes through Gan Guo. Then add about100g of salt, add washed and dried licorice slices, and if you like Chinese medicine, add Angelica sinensis, and seal the bottle for 24 hours.
After 7.24 hours, pour off the water, add cold boiled water (remember it is cold boiled water), salt (about100g) and licorice slices (about 50g) again, and marinate for 24 hours.
8. Pour out the salt water and drain it.
9, add sugar, shake well, sealed and preserved.
10. After two days, the sugar melted and oozed. Shake gently and soak thoroughly. Soak for about a week and you will get a sweet and sour pickled residue.