Ingredients: 500g of fresh mustard, 30g of salt and 500g of water.

1, clean the bought Chinese cabbage.

2, dry to 60% dry, the leaves are dry, and you can't break them when you catch them.

3. Find a big pot without water and oil, put it in dried plums, and add 150g edible salt. Next, knead the vegetables and juice. After kneading, if there is too much juice, you should save it hard.

4. Also put it in a clean water-free and oil-free jar, put the kneaded food on it and press the porcelain hard. Sealed, stored in a cool place, fermented for at least 20 days.

This is Chinese cabbage that has been preserved for more than 20 days. You can see that the color turns yellow after fermentation. Then, choose sunny days continuously and open an altar to dry vegetables.

6, open the altar to dry vegetables, this time dry.

7. After drying in the sun, put it in a steamer, put it in cold water, steam it on high fire for 15 minutes, then turn off the fire and stew it until it is cool, almost 3 hours. Yes, this step is the beginning of three steaming and three drying. This is the first time to evaporate.

8. Take it out after stewing, dry it in the sun, then repeat the steaming process twice, and finally dry it.