1, when the cabbage moss grows to 5 or 6 cm (at this time, the cabbage moss is tender, but it will get old), you can pinch it back, clean it with water, chop it up about 5 mm, and then put salt according to the amount of cabbage moss, which is basically a little salty. Turn it evenly, preferably while kneading it, so as to add salty taste.

2. Then squeeze the pickle moss out of the water and expose it to the sun, which will dry up in two days. When drying, it must be completely dry. If there is no sunlight, it must be placed in a ventilated place to avoid softening and sticky vegetables because they are not dried.

3. When eating this kind of pickles, grab a little bit casually and soak it in hot water, and the pickles will soften and increase in size, especially when fried with pickles, which will make them fat but not greasy and taste more fragrant. This dish is not only suitable for cooking in rural areas, but also suitable for cooking in cities. It is not only delicious, but also safe to eat.