Traditional pickling method of coriander

Put away the coriander, wash it and cut it in the middle. Wash the green onions and cut them into two pieces, then marinate them in salt water for 5 to 6 hours. Soak the chili noodles in boiling water, pound the ginger and garlic into powder, and add MSG together. Mix thoroughly to make a seasoning. Take out the pickled coriander and green onions, wash them twice with clean water, drain them and put them into a large basin. Stir the prepared seasoning with the coriander and green onions evenly, then put it into a container and press it with a large bowl or plate. It can be eaten after a week of residence.