1, remove the roots and skin of the mustard greens you bought, clean them with a brush, and then cut them into julienne strips.

2, and then put the cut mustard shredded into a pot, add 1 tablespoon of salt, mix well, marinate for 30 minutes, kill the water.

3, and then kill the water of the shredded mustard, put the leakage tray in the sun.

4, the frying pan clean, pour a moderate amount of water, and then add 2 spoons of salt, 1 spoon pepper grains, high heat to bring the water to a boil, simmering on the 5 minutes, simmering into the pepper water.

5, and then the simmering pepper water out of the pot, cool.

6, take a clean pickle jar, put the sun-dried mustard seeds into the jar.

7, and then pour the cooled pepper water into the altar, and then press a stone, the amount of pepper water should be no more than mustard wire as well.

8, and then cover the lid in a place to avoid light marinade.

9, three days later, hot and sour crisp mustard shredded pickled.