If it is fresh, smash it with a small tool (such as a small hammer). Generally, the skin and meat are separated, and pickles are delicious.

Then scrape the skin with a thinner spoon. Now it does more, really fast.

Supplement:

Goubao pickle originated in Japan and is made from the root of a wild Chinese herbal medicine, burdock. The pronunciation of "burdock" in Japanese is similar to that of "Goubao" in Chinese, so it is called "Goubao pickles" and the Korean people call it "Platycodon grandiflorum". Because the roots of burdock stink, Koreans use platycodon grandiflorum instead of burdock roots to pickle pickles.