1. Wash the fresh water chestnut, peel off the hard gluten of the vegetable head, cut into thin filaments, spread it in the simmer or dish and let it dry; wait until the scallions are dried to half dry. Take 5 kg of squash, for example, when it is 2 kg. can.
2, then mix 150 grams of salt, simmer, bottling, pressing, screwing and pickling overnight.
3. After pickling overnight, pour the dish into an enamel dish and let it dry for one day. Then take back 150 grams of salt and mix well, bottling, pressing, screwing and pickling overnight.
After pickling for another night, pour it into an enamel pan and let it dry for one day. At night, take it back, mix it with chili powder, pepper powder, knead, bottle, compress and screw. Marinate for one day and serve.