2. Cut the mustard knot into filaments and cut them all.
3. Put the shredded mustard on the curtain to dry the excess water slightly, and just wither.
4. Put all the shredded mustard into the basin and add chicken essence, salt, sugar, vinegar and white wine.
5. Rub it evenly by hand. If you like the taste of garlic, add minced garlic, rub it evenly, and then pour the boiled pepper oil and mix well. If you don't like peppers, you can just bottle and pickle them.
6. If you like Chili, you can add Chili powder and mix well. The amount of Chili powder can be added according to your favorite spicy degree.
7. In this way, put a bottle with Chili powder, pack it all, seal it and keep it, and you can eat it after about 3 days of pickling.
8. When eating, put it on the plate with chopsticks. It's convenient to take with you, delicious and excellent with meals.