2. Select the newly picked fresh Toona sinensis buds, remove the outermost spores and woody impurities at the base, wash them, and fully dry them. Dry them carefully and thoroughly to prevent water from causing decay.
3. Chop the washed and dried Toona sinensis buds one by one (the pinnate leaflets are left on the petiole), put them in a porcelain basin or a stainless steel basin (do not use aluminum or iron containers), put a layer of Toona sinensis buds and sprinkle a layer of salt, which can be slightly pressed to make them dense without kneading. Then cover the seal, pour the pot after 24 hours and sprinkle some salt at the same time. The water salted from the bottom of the pot can be added to the pot again. The total amount of salt used should be controlled at 1 kg of salt per 8 8- 10/kg of Toona sinensis buds. Repeatedly, after 3 days, drain the water, put it into a fresh-keeping bag, seal it and put it in the refrigerator, and take it with you.