Clean the ground ring, marinate it with salt for 2 hours, prepare the sauce for pickling the ground ring, wait until the water is removed from the ground ring, drain it, put it into an oil-free container, and add the ingredients juice, add ginger and garlic, seal and store, wait until the next day, Dihuan pickles will be ready, the specific steps are as follows:

Ingredients: 500g Dihuan, salt, 300 ml soy sauce, 2 star anise, 2 bay leaves, 1 small handful of pepper, ginger slices, garlic slices, oil-free container.

1. Soak the floor ring in clean water for 10 minutes to clean it.

2. Put it into a plate, add an appropriate amount of salt, and stir it with your hands for a while. When the salt is completely melted, set it aside to marinate for two hours.

3. Sauce for pickling Dihuan: Add 300 ml of soy sauce (the amount of one pound of Dihuan) into the pot, then add 2 star anise, 2 bay leaves, and 1 small handful of Sichuan peppercorns, and turn to high heat. Cook until the soy sauce boils, then turn off the heat and let cool and set aside.

4. Cut some ginger and garlic slices. This is based on personal preference. If you like it, you can put more, if you don’t like it, you can put less.

5. After two hours, the water in the ground ring will be pickled. We will dry the water and put it into a water-free and oil-free jar, and put a layer of ginger slices and a layer of ginger slices on top. Layer the garlic slices, pour the cool sauce, cover and store in the fresh compartment of the refrigerator.

6. You can eat it the next day. The finished product is as shown in the picture. Notes:

1. Clean the floor ring to avoid eating sand when eating.

2. Dry the ground ring and then soak it in a container. Excessive moisture will affect the storage time.