Dry tribute, also called dry tribute and dried moss, must be soaked before cooking. Generally speaking, 100 grams of dry tribute can send 400 ~ 500 grams. After soaking, it can be used as a cold dish alone or as a side dish, suitable for both sweet and salty meat. Chinese and western meals can be fried, fried or mixed with meat. You can also cook vegetables, stew soup, prepare all kinds of vegetarian dishes, and make them taste like jellyfish and have a unique style.

Do not add vinegar, soy sauce, monosodium glutamate, fennel and other seasonings to the soaked tribute, otherwise it will reduce the umami taste of the tribute and even make it bitter.

Before the Spring Festival and after the Lantern Festival, choose mustard with big buds but no flowers, remove its outer petals and cut into 4 pieces. Marinate the tribute, slightly remove some water, cut it into strips or granules with a knife, then dry it in the scorching sun, put it in a wooden barrel, add salt layer by layer, press it on a big stone, drain its bitter juice overnight, then dry it slightly, and then marinate it.

When pickling, put mustard in a wooden bucket or porcelain basin. Add salt, sugar and yellow wine while kneading, knead constantly, then add fragrant black beans or chopped southern ginger, then put it in a jar and seal it, let it slowly penetrate and decompose, and eat it after one or two months.

Its color and taste are fragrant, and its mouth is crisp, salty and sweet. There is also a crisp tribute, which is also made by the above method, but it can be eaten in three or two days without curing for a long time, which is characterized by crispness.