Dai flavor is famous for its spicy taste, so it is necessary to prepare spicy millet (eaten raw), and the other is to eat citric acid (white vinegar is ok), ginger, garlic, salt, monosodium glutamate and celery as seasoning.

Practice: put citric acid (or white vinegar) into the pot and heat it slightly (not boiling), add salt and monosodium glutamate. And then cool.

Chop ginger, garlic and millet spicy (chopped for seasoning or sliced), add celery and soak for 2 hours.

Now you can add the main ingredients. Blanch potato chips and lotus root slices in boiling water for three minutes. Other kelp, celery and cucumber need not be blanched. Soak in the prepared soup for 24 hours before use, and put it in a sealed jar or plastic bag for better effect.

One thing to declare: the Dai pickle I made is not authentic, but I personally think this method tastes good and tastes good (I personally think). You can try.