2, cut off the old skin and dirty places, pay special attention to the bottom of each protrusion, which may be dirty, cut off with a knife;

3. Cut the mustard head into 2-4 pieces, spread it on a spacious container and dry it in a ventilated place;

4. Put the seasonings listed in the raw materials into a washed and dried pickle jar, add clean water, or cool, and the amount of clean water added to half an jar of water is almost the same;

5. Soak pickled pepper, ginger and jar in the past, and put a small part into the new jar, which will make the water in the new jar taste better. If not, you'd better put some fresh peppers in it, which will taste much worse. If the jar for making pickled peppers is big enough, you don't need to build another jar and put it directly in the jar for making pickled peppers, which will taste better;

6. Stir everything in the jar evenly, mainly salt. Let it stir and melt, otherwise it will sink easily;

7. Put the dried mustard tuber into the jar, and buckle a small dish with a moderate size at the jar mouth to prevent the jar from entering the jar along the water and keep the jar water sanitary;

8. Cover and add water to the altar;

9. Take it out after one day, slice it or small pieces, add some chicken essence and oil pepper and mix well.