1. Remove the old skin from the bought green mustard tuber, then clean it and cut it into filaments for later use.

2. Put the shredded mustard into a small pot, add edible salt, mix well and marinate. After a few hours, a lot of water can be pickled in the mustard tuber. At this time, squeeze the shredded vegetables by hand and fish out all the water inside.

3. Add salt to the squeezed shredded mustard and marinate for two hours, then remove and drain. At this time, the shredded mustard can turn yellow. Put it in clear water to wash away the salt on the surface, and then squeeze it dry for use.

4. Put the processed mustard tuber into a soup basin, add red oil, pepper oil, a little sugar and soy sauce, mix well, add sesame oil to taste, and serve. This pickled mustard tuber method is simple and time-consuming, especially suitable for people living in cities.