I remember when I was a child, every Spring Festival, my father would pickle cabbage and make fish balls by himself ~ ~ There would always be winter bamboo shoots and cabbage and "fresh eyebrows" fish ball soup on the dinner table ~ ~ ~ My father would make a lot of them every time and give them to relatives and friends ~ ~

Raw materials:

Xuecai, also known as mustard.

There are two kinds of mustard: big mustard and small mustard. Most of them are small mustard in the market, which is cold and bitter in taste and has high nutritional value. It can relieve summer heat, improve eyesight and strengthen stomach ~ ~ ~ Xuelihong is also a kind of mustard ~ ~

Production method:

1. Wash the cabbage and dry the water (too much water will make the cabbage rot and affect the taste).

2. Prepare a covered container, preferably a crock or something. Nana didn't. She used a big lunch box.

3. Spread a layer of wild vegetables in the container, sprinkle a thin layer of salt (coarse salt is better), and pay attention to the amount of salt. Too many wild vegetables are too salty, and too few can't remove the bitterness of wild vegetables.

Tap with your fist to let the salt penetrate, but don't use force.

5. Spread another layer of cabbage, sprinkle with salt and knock until it is all finished.

6. Marinate for about a day, then take it out and wash it for later use.