1. Choose fresh cucumbers with thorns at the top, wash them and put them in a jar. A layer of cucumber, a layer of salt, and a very heavy stone on top.

2. Turn the jar once a day for 1 week, and marinate for 1-2 weeks.

(The pickling tank should be placed in a cool and ventilated place, avoiding sunlight and high temperatures to prevent the cucumbers from getting blackened by heat).

3. Take out the pickled cucumber and soak it in water for more than 5 hours, changing the water twice.

Then take out a little water, put it into a cloth bag (2 kilograms per bag), put it into the yellow sauce to pickle, and cut it once a day in the morning, noon and night.

4. 5 days in spring, summer and winter, 3 days in summer and fall. Drain the sauce after leaving the jar and put it into the batter to continue marinating.

Bake once a day in the morning, once at noon, and once at night. 5 days in spring and winter, 4 days in summer and fall.

Cucumber 600g auxiliary oil, salt, soy sauce, garlic, ginger, sugar.