Fresh mustard is shredded and marinated for 24 hours, then squeezed with water.

2. A kilo of salt (use a large part of pickled shredded mustard and mix the rest with other seasonings)

3. Chili powder 3 Liang

4. Garlic 1 kg

5. MSG 3 Liang

6. vinegar: half a catty

7. Cooked soybean oil: 3 Liang

8. Sugar: 3 Liang

Pickling method of mustard

1. Wash the mustard first, and then dry it without raw water.

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

3. Cut mustard into shreds.

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 ingredients, add Jiang Mo, pepper to taste with salt (not too salty), add vinegar, stir-fry the shredded vegetables for four to five minutes according to the amount of juice, and put them in the jar while it is hot.

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

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