The method of pickling mustard greens and pickles is as follows:

Tools/Materials: 5 pounds of mustard greens, 3 taels of oil, 4 taels of salt, 1 piece of ginger, 4 heads of garlic, and 1 tael of chili powder , 3 taels of rice vinegar, 2 taels of white sugar, appropriate amount of MSG, knife, steel wool, grater, large bowl, basin, chopsticks, disposable gloves, jar.

1. Peel the pitted and dirty parts of the mustard greens with a knife, wash them, then wipe the surface of the mustard greens with steel wool, wash them again, and wipe away the water on the surface.

2. Cut the mustard greens into thin strips with a knife, or grate them into shreds with a grater. The ones cut with a knife have a good texture and are crisper. Add salt, mix well, and marinate overnight.

3. Crush the pickled mustard shreds with your hands to remove all the pickled water, and put them in a basin for later use.

4. Mince the garlic and mince the ginger.

5. Put the chili powder in a large bowl, add oil in the pot and heat it until it smokes. Turn off the heat and lower the oil temperature slightly. If the oil temperature is too high, the chili powder will be fried easily. Pour the oil into it. On the chili powder, fry the chili powder until fragrant, drizzle the oil while stirring the chili powder so that the chili powder is evenly heated.

6. Let the fried chili oil cool, pour it on the mustard shreds, and then add sugar, rice vinegar, minced ginger, minced garlic, and MSG. If you don’t like MSG, you don’t need to add it.

7. Use chopsticks to stir evenly from bottom to top. You can also wear disposable gloves and stir evenly. After mixing, you can eat it. Put it in a jar and take it as you go.