Wash first.

Ingredients: appropriate amounts of potherb and salt.

Preparation: Pick off the yellow leaves that are red in the snow, clean them under the pool, and put them in the sun for a day. Take the vegetables home in the evening and sprinkle a layer of salt on each layer of vegetables. The ratio of snow red to salt is 10:1, which makes it less likely to go bad. Because we have to eat it until next spring. By the next morning, some of the vegetables have already soaked in water. Then pour the top vegetables and bottom vegetables one by one, so that the water will come out more easily. By the second night, a lot of water has come out of the vegetables, and it is ready to be put into the altar.

The jar should be cleaned in advance and left to drain for a day to control the moisture. Next, you can enter the altar. Before Xue Lihong enters the altar, you must dry up the water that has been killed, and then put it layer by layer in the jar, making sure that the layers are pressed tightly. Use your fists to press the vegetables as tightly as you pack them. Press as hard as you can. You will find that the tighter you press, the more water will come out of the vegetables. This is the best.

Just cover it for the first few days. You don’t need to add water to seal it first. You need to give the turbid air a chance to dissipate. Starting from the second day of pickling, turn the xuelihong up and down once a day to make the xuelihong breathable, dissipate heat, and have even salt content. It can be eaten after about 10 to 15 days.