• Thinly sliced Emberella (hog plums) is mixed with 125 grams of salt and kept for ½ hour. Then squeeze out excess water.
• Into a pan add the sliced Emberella, 125 grams of sugar, half bottle vinegar, 30 grams chili powder, 15 grams of ginger and 15 grams of garlic and boil until cooked and serve.