first step

1. When picking papaya, don't choose raw papaya. It is best to choose papaya with yellow in green and slightly sweet, but the taste is still relatively crisp. 2. Stick some small mouths in the papaya with a toothpick to let the papaya pulp come out, and the taste will be less astringent when eating. 3. Peel the papaya and cut it into chopstick-thick strips with a width of about 1cm.

Second step

4. Dry the cut green papaya to 70% dryness. If the sunshine is good, directly take it outside to dry 1 day, and wait until the papaya is dehydrated and wilted, and it feels soft. If you want to save time, you can bake in an oven at 150℃/hour. 5. Add water to a clean oil-free pan, add dried papaya for 5 seconds after the water boils, and immediately take it out and drain it. Never use raw water, or papaya will rot.

Third step

6. Then start pickling diced papaya. We need to prepare 40-degree white wine, light soy sauce and minced garlic. Be careful not to mash garlic with a knife, or the garlic will melt and become brittle when salted. 7. Put the diced papaya into a clean oil-free bowl. Take 1 kg papaya as an example, add 3 liang of soy sauce, half a bowl of garlic rice and 3 tablespoons of white wine.

Fourth step

8. If you like spicy food, you can put a little millet pepper. 9. Seal it with plastic wrap and expose it to the sun, so that it can be pickled faster and better. 10. Pay attention to turn papaya with clean and oil-free chopsticks every other day to make it taste even. You can eat it in two or three days after pickling ~ but it takes a week to fully taste it.