As follows:

Ingredients: 3 pounds of mustard greens and 60 grams of garlic.

Accessories: 150 grams of salt, 10 grams of chicken essence, 150 grams of vinegar, 2 grams of white wine, 60 grams of white sugar, 70 grams of cooked pepper oil, and a little chili powder.

1. Use a knife to dig out the soil inside the lump, wash it and dry it.

2. Cut the mustard lumps into thin strips and cut them all.

3. Place the cut mustard shreds on the curtain to dry slightly to remove excess moisture.

4. Put all the mustard shreds into a basin, add chicken essence, salt, sugar, vinegar and white wine.

5. Knead it evenly with your hands. If you like the taste of garlic, add minced garlic, knead it evenly, then pour in the boiled pepper oil and mix well. If you don’t like chili peppers, you can just bottle and pickle them.

6. If you like chili, you can add chili powder and mix thoroughly. The amount of chili powder depends on your favorite spiciness.

7. Then put the chili powder in a bottle, fill it all up, seal and store, marinate for about 3 days before eating.

8. When eating, use chopsticks to put it on the plate. It is very convenient to eat as you go, and it is very suitable for meals.