1, fresh mustard tassels dry excess water into the right amount of salt rubbed the next day and then rubbed, squeeze out the water to let the sun after drying can be.
2, fresh mustard tassels dry water to add boiling water, cooled and squeezed out the water to dry in the sun.
3, harvested fresh vegetables placed in the sun under the sun deflated sun deflated, remove the rotten leaves, remove the impurities mixed in the heart of the vegetable simple treatment of the vegetables piled together, let the leaves turn yellow so that the pickled into the dried vegetables of the color of the golden taste tender.
4, rinse at least 3 times more drying will drain the water to remove the old roots, cut short after cutting short and then dry for 1 day, and then chopped and then poured into the pickling pool most of the farmers use a large tank pickling, a layer of vegetables a layer of salt sequentially poured into the pickling containers, pressed on the weight to help dewatering.
5, pickling pool in the vegetable juice out and was absorbed, the color of the vegetable is no longer before the green, pickled and dried is the finished product.