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1. Pickled pickled vegetables (or pickled from the market) are cleaned, chopped, and soaked in clear water for half an hour (the time depends on the saltiness of pickled vegetables, if they are too salty, soak for more time)
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2. From the frying pan, add the chopped green onion, ginger and dried chili, and stir fry until it is fragrant
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3. Add the pickled vegetables and stir fry
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4. Put in the soybeans cooked in advance. I forgot to take a picture. It is actually simple. Soak the dried soybeans for more than 4 hours (overnight is OK), and cook in water for about 15 minutes. Add salt, star anise, and Chinese pepper.
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5. Add soy sauce
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6. Add sugar and stir fry evenly. Because the pickled vegetables is salty and light soy sauce is added, there is basically no need to add salt. If you feel it is not enough, you can add some.
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7. The pickled vegetables bought back in the autumn are dried in the sun until they wilt (mine seems to be a little bit tanned, huh)
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8. Don't wash it, pick up a piece of pickled vegetables, make a circle, and put it in a container
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9. Sprinkle a layer of pickling salt
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10. Just like this, one layer of pickled vegetables and one layer of salt, put all the pickled vegetables into the container
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11. Put the lid on and place it in a cool place away from light. It will be fine for twenty days. Turn it over several times during this period, so that there should be no oil or raw water on your hands. Mine may have too little water in the sun. After marinating for a week, I found that the water did not come out. The salt still didn't melt, so I added a bowl of pure water in it. If the pickled vegetables comes out of the water, no need to add it.
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12. It was pickled at the end of November. The jars have been placed next to the outdoor unit of the air conditioner. They have only been taken out and eaten these days. Look, the green color is very gratifying.
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