1. Preparation: 1 small earthen pot or glass bottle, 1000 grams of green vegetables, 3 spoons of chili powder (you can choose to add a little chili powder, add some chopped millet, or not) any chili pepper), half a teaspoon of Sichuan peppercorns, 1 small piece of ginger, and 30 to 40 grams of salt.

2. First put the green vegetables in the sun to dry, then take them home, wash and cut them into sections, and cut the ginger into shreds (if you choose spicy millet, it must be chopped).

3. Place the cut vegetables in a clean basin without oil, add peppercorns, shredded ginger, chili powder and salt.

4. Wear disposable film gloves and rub the vegetables gently to make all the ingredients evenly seasoned.

5. Put the pickled green broccoli (kneaded to remove the water) into a small earthen jar, compact it with your fingers or non-oiled chopsticks, and place it until it is one inch away from the mouth of the jar (such as If there is any leftover, it can be put into other containers), cover it with a piece of plastic paper, and tie the mouth of the jar tightly with a binding wire to isolate it from the air.

6. Every day, or every other day, open the mouth of the jar, compact the sprouted vegetables again, and tie the jar mouth tightly to isolate it from the air until the vegetables turn yellow and have a sour taste, then they can be put out of the jar. Enjoy the whole marinating process at the table, using Kunming's climate of more than 20 degrees as a reference. It takes 4 to 5 days in summer and about 10 days indoors in winter.