* Qiaotou

* Salt

* White sugar

* White wine

* Cold boiled water

Production steps:

1. Buy fresh buckwheat heads and cut off roots and upper seedlings.

2. Put the buckwheat head in an oil-free container, add proper amount of flour and rub it for a few times until most of the salt is completely melted.

3. Pick up the buckwheat head and drain it, and take it outside to dry for two or three hours.

4. Put the salt and sugar into the jar, pour a proper amount of cold boiled water and shake it every once in a while to make the salt dissolve in the water more quickly until most of the salt is completely melted.

Carefully put the ingredients that have been dried for two or three hours into the jar, then add water until they are almost full, and pour in the white wine. Cover the jar and add some cold water to it.

You can eat it in about two weeks, but in order to avoid the peak of sub-acid, it is best to eat it after 20 days.

The above are the steps of pickling buckwheat head, I hope it will help you.