In late winter and early spring, cut the vegetable head (swollen stem) into pieces (or put the small head on the shelf as a whole) and dehydrate it with wind until there is no hard core. Every 100 kg of lettuce is about 40 kg. Use 4 kg of salt per 100 kg of water spinach and put it in the pool. Wear sanitary shoes and step on them tightly until the dishes are sweaty. After pickling for 3 days, leave the pool, surround the pool overnight, and then re-enter the pool. Add 5 kg of salt per 100 kg, and step on it as before. Marinate for 7 days, remove the ribs, wash with raw salt water, enter the chariot, pile up and press out the floating water, and put it into the tank the next day. When filling the jar, add 6 kg of salt, 0.05 kg of mixed spices (including: star anise 55%, kaempferia kaempferia 10%, licorice 5%, sand head powder 4%, osmanthus fragrans 8%, white pepper 2%, ginger 5%), pepper 0.05 kg, and Chili powder 5%. Sprinkle a small amount of salt and spices on the jar mouth, then seal the jar mouth (leaving a small air hole) for storage; Continue to marinate and ferment.

The above is the typical production technology of Sichuan mustard tuber. Zhejiang mustard tuber is dehydrated with salt, and other practices are basically the same.