Accessories: 50g of salt, 50g of ginger and 3 pieces of lemon1.

Steps:

1, leek flowers as long as the flower part, wash.

2, put it in the basket and spread it out to dry the surface moisture, just dry the water washed on the surface, not dry the leeks.

3. Put Jiang Mo, chives, pear pieces, salt and lemon into the ground meat cup. Remember that it is a ground meat cup, so that it will only be broken without being beaten into paste, and the paste will not be delicious. When I was a child, I used a stone garlic mortar to mash it. Now I don't bother with a machine.

4. Crush with minced meat function. Remember that salt and pears are evenly placed in each leek flower. Of course, you can also put all the salt in the pot after beating.

5. Put the chopped leek flower in a bottle and seal it, let it ferment naturally, and you can eat it in about 1 month. If you don't open the bottle and keep it sealed, it won't go bad for a year. However, it should be noted that the bottle should be disinfected with boiling water and dried, and there should be no water in the bottle.

6. This is the leek flower sauce that has been marinated for 5 days. The color has not changed, and it tastes a little spicy. If it is marinated for a long time, it will turn dark and the spicy taste will basically disappear.

7, this is the leek flower sauce in previous years, and it is delicious to make a hand-picked mutton dip.