Plum vegetables are made of green vegetables, washed, then flooded with salt for 3 days, and then slightly dried, dried. It is best to flood them in winter, because they will go bad in summer. This is everyone's specialty. This happened in Lu Xun's book. Use only the most Chinese cabbage. You can also use green beans and many vegetables. The actual effect is the same. You can eat it when it is dry. Cut the Chinese cabbage in autumn, dry it, put it in a jar, add salt layer by layer, tamp it, marinate it for 15 days, then take it out and dry it.

The trimmed vegetables are renovated as a whole, the roots are cut off, the yellow leaves and dead branches are removed, and the vegetables are dried 1 day, and the middle is turned 1 time. Then the wilting vegetables turned yellow. In winter, vegetables are generally stacked at 65cm ~ 100cm, and turned 1 time every morning for 7 days. The temperature is warm and it needs to be turned 1 time at night. If the temperature is too low, you can cover the vegetable pile with embroidered pillows, linen bags and other things to make it yellow. The grade of yellow pile is 60% ~ 70%. Spring vegetables should be packed 35 cm ~ 50 cm, and turned 1 time in the morning, middle and late every day for 3 days, and the yellowness of the packed vegetables should be 55% ~ 60%. After stacking yellow, comb the vegetable plants 1 time, remove the rotten leaves, wash them in cold water, and dry the water vapor. Don't dry it after washing in rainy days, just cut it into strips and marinate it. When cutting, cut off the head of the vegetable first, and be careful not to cut off the terminal bud. The stem grows about 2.5 cm after cutting, and the leaf grows about 20 cm after cutting. Cut vegetables, if the yellowing degree is not enough, can be piled on the mat, covered with 1 night, uncovered and spread dry the next morning, and let it cool thoroughly. And then salting.

Sprinkle salt on the bottom of the vat first, mix the vegetables and salt evenly, put them in layers and clamp them in the main vat. The amount of salt is added according to the proportion of 4KG salt per 100KG yellow vegetable pile. After the pickled cans are full, scrape the surrounding vegetables, pile them into a bun, cover them with salt, cover them with bamboo fences, and press the hanging objects. Winter vegetables take about 30 days, and spring vegetables take about 20 days, which can be preserved perfectly. Pickled vegetables are taken out and exposed to the sun until the stems are dry. Drying time, winter vegetables for four or five days, turning three times a day; Spring vegetables are turned four times a day for two or three days.

Many people may think that braised pork with plum vegetables is just braised pork with radish and pickles. In fact, this is not wrong, but it is not entirely right. Braised pork with plum vegetables uses pickled dried plum vegetables, so dried plum vegetables are a kind of radish kimchi and a good product in radish kimchi. Plum dishes in Huizhou, Guangdong. That's the authentic plum dish. Huizhou is also the gathering place of Hakka people in Guangdong, and it is called Dongjiang Hakka in folklore. Besides braised pork with plum vegetables, there are also Dongjiang tofu, and Dongjiang brine chicken is a special dish in Huizhou.