Ingredients: shredded mustard 10 kg, 1 kg of salt, 3 kg of light soy sauce, 4 liang of sugar 1 kg, 4 liang of ginger, 4 liang of garlic, 2 liang of monosodium glutamate, 2 liang of dried pepper, 4 liang of sesame oil, and some sesame seeds, peanuts, almonds, pepper and star anise.

After pickling shredded mustard with salt for 24 hours, the pickled water should be filtered out and the shredded mustard should be wrung dry. Stir-fry dried peppers, star anise and pepper, then burn them with sugar, soy sauce and other liquids, open them and cool them, then pour them into pickled shredded vegetables and stir them evenly. Finally, add monosodium glutamate and sesame oil, and you can eat it in a day.

The following is relatively simple:

Pickling method of mustard

1, wash the mustard greens first, and then dry the vegetables without raw water.

2. Wash and dry the kitchen knife, cutting board, wok and shovel, and there is no raw water.

3. Shred the mustard.

4. Cut Jiang Mo and pepper.

5, stir-fry with clean oil, the amount of oil can be slightly more than cooking.

6. After the oil is hot: add pepper to taste, stir fry the enlarged material, add Jiang Mo, add salt to pepper to taste (not too salty), add vinegar, stir fry shredded vegetables for four to five minutes according to the amount of juice, and put it in the jar while it is hot.

As for the balcony, it is not stamped on the same day and sealed the next day.