Spices: salt, green onion, garlic, shredded chili.

3Kg of green onion, 1 cup of rice paste, 2 cups of anchovies, 2/3 cup of garlic, 1/3 cup of ginger, 1/2 cup of chili pepper, 1 cup of onion, 1/2 cup of red pepper, salt.

2Kg radish, 300g finely chopped green onion, 300g mustard greens, 50g green onion, 4 tablespoons of well-pounded garlic, 2 tablespoons of well-done ginger, 1/2 cup of sauced anchovies, 1 cup of shrimp paste, 2 tablespoons of sugar, and 3 tablespoons of glutinous rice noodles (wet).

How to make:

(1) Steam the whole eggplant in a steamer cage for a little while, then dry it in the sun for a day, and slice the eggplant as you would stuffed radish kimchi.

(2) Put shredded green onion, garlic and chili pepper inside and cook.

(3) Cook the soup with soy sauce.

(4) When you want to eat it in winter, cook the soup in soy sauce until late fall and then pour it out after it cools down, and repeat the process three times to prevent it from losing its flavor.

Autumn eggplant has a sweet flavor, more delicious.

(1) Remove and wash the roots of fine green onions, soak them in 3% salt water and fish them out.

(2) Cut the onion into julienne strips and the red chili peppers into julienne strips.

(3) Put rice paste, soy anchovies, garlic, ginger, chili noodles and mix.

(4) In the prepared garnish add thin onions and mix well, then add the prepared onions, red chili and mix together.

(5) Put it in a tsuba and press it well until the flavor soaks in.

(1) Scrape off the hairs of the radish and remove the skin of the green part of the radish and wash and marinate in 1/2 cup of salt, rinse with water to rinse and remove the water.

(2) put washed fine green onions, mustard greens in the pickled radish in the pickle together to remove washed, white onions cut into julienne, garlic and ginger to get good.

(3) put a cup of water in a flat pot, pour on the glutinous rice noodles, and simmer the paste seasoned with salt, cold.

(4) In a large bowl of sauce anchovy juice, first mixed with chili noodles, in the mixture of cooled glutinous rice paste put onion, garlic, ginger, shrimp paste, sugar to make a slightly thicker condiment.

(5) in the mixture of condiments put radish pieces, fine green onions, mustard greens, mix well, in the roll two radish, fine green onions, mustard greens bundled round, neatly placed in the tank. After two weeks can be pickled.