How to make pickled sour papaya - Chinese cuisine

1
Green papaya.
2
Peel off the skin.
3
After cutting it open, there are white seeds inside.
4
Use a spoon to scrape the inner membrane clean, otherwise it will affect the taste.
5
Cut into thin slices.
6
Sprinkle appropriate amount of salt and mix well.
7
Marinate for 30 minutes to remove the moisture.
8
In the next time, wash the millet pepper.
9
Cut circles and set aside.
10
Put the pickled soft papaya into water and soak it thoroughly to remove the salty taste.
11
Pinch dry.
12
Put rice vinegar, yellow rock sugar, and boiled water into a basin.
13
Add in millet pepper.
14
Pour the sweet and sour water into the papaya and mix well.
15
Put it into a clean jar.
16
Seal it and store it in the refrigerator. Marinate it overnight and you can eat it.
17
Finished product.