Cooking Steps

1. 

   Step1:Remove the leaves, peel and wash lettuce.

2. 

   Step2:The lettuce broke in the middle.

3. 

   Step3:Then change the cutter to cut the thick strip about 4cm long and 1cm wide.

4. 

   Step4:Cut them all and put them into a clean container.

5. 

   Step5:Sprinkle about 50g of salt and marinate for about 20 minutes.

6. 

   Step6:Marinate the beginning of water (as shown in the picture). Stir well. Close the lid. Leave for about 12 hours.

7. 

   Step7:Pour out the pickled water. Squeeze the lettuce with both hands, as shown in the figure above. It can bend without breaking.

8. 

   Step8:Slowly squeeze. This is the key step. Pack them all up and set them up for future use.

9. 

   Step9:Wash a container, glass jar or fresh-keeping box as long as the water is dried.

10. 

    Step10:Put the squeezed lettuce into the jar.

11. 

    Step11:Wash the millet and garlic in half and cut them into pieces. Ginger, dried chilli, cinnamon, anise and pepper leaves should be washed and dried.

12. 

    Step12:In the hot pot, add ginger, dried pepper and other seasonings to dry stir to give the fragrance. Add in a bowl of soy sauce, vinegar and water. Boil for another two minutes. Turn off the heat and let cool. No need to drain oil

13. 

    Step13:Put aside the sauce and let it cool. Then put in the hot millet and garlic for about an hour.

14. 

    Step14:Be sure to cool it thoroughly before putting it. Don't pick out the cinnamon and fragrant leaves.

15. 

    Step15:Pour some white wine into the jar. Add 10 ice sugar.

16. 

    Step16:Add the sauce to the jar. (it's better to just submerge the lettuce. If it's not enough, just add a small amount of cold and white leaves.

17. 

    Step17:Cover the bowl. Add some water to the sink.

18. 

    Step18:Put it in a cool place. You can eat it in about 2 days.