1, method one: mustard 10 pounds, salt 500 grams, 200 grams of white wine, 350 grams of sugar, 2000 grams of soy sauce, 250 grams of ginger, 750 grams of raw peanut rice, 200 grams of garlic, 100 grams of monosodium glutamate (MSG), 250 grams of dried chili peppers, peppercorns, the right amount, the right amount of dashi. Production steps: wash mustard greens and shredded to dry, usually dry for a day. The dried chili pepper cut. Mustard shredded with salt, sugar, ginger, raw peanuts, garlic, monosodium glutamate, dried chili peppers, peppercorns, dashi mix well into a container compacted, pour white wine and soy sauce so that it did not over the mustard shredded. Seal the lid and put it in a cool and ventilated place or refrigerator to chill.

2, method two: mustard 10 pounds, salt 8 two, oil 3 two, sugar 3 two, chili powder 1 two, thick garlic 1 catty, vinegar half a catty, monosodium glutamate 2 two. Production steps: mustard washed and shredded to dry. Boil the oil, slightly cooled and put sesame seeds, chili powder. Mix all seasonings with shredded mustard greens. Put into a glass bottle and compact, put in a cool ventilated place or refrigerator to chill.

3, method 3: mustard 10 pounds, salt 400 grams, 500 grams of garlic, 250 grams of sugar, 150 grams of monosodium glutamate, 1 bottle of vinegar, 50 grams of ground chili, 150 grams of oil. Production steps: washed and peeled mustard cabbage shredded. Cut the shredded mustard with water to soak. Put 350g of salt into the soaked water and leave it for a day. Pour the oil into a wok and heat it up, then pour in the chopped chili and stir with a spoon. Cut the garlic into slices. Kill the water out of the shredded mustard water control and put into a container, mix with other seasonings, put in a cool place to save.