2. Pick the Toona sinensis clean, remove the old leaves and hoes, soak it in clear water and control the water.

3. Put the water-controlled Toona sinensis buds into boiling water and take them out as soon as the leaves turn green. Controlling and cooling the soaked Toona sinensis buds.

4. Squeeze out the excess water under the water-controlled Toona sinensis bud.

5. Add shredded ginger, pepper and salt to the squeezed Toona sinensis buds, knead them into a ball and squeeze out the water. Repeatedly knead and squeeze the water, adding some salt at a time.

6. Put the kneaded Toona sinensis buds in a water-free and oil-free glass or ceramic jar, seal them, and put them in the upper refrigerator for refrigeration.

7. After seven days, take out the Toona sinensis buds, chop them up, add sesame oil and mix well. If you don't like Chili peppers, take them out and shake them.

8. Pickled Toona sinensis buds can be used as pickles or as side dishes in noodles or other meals.