1, ingredients: mustard greens moderate, salt moderate.

2, every year in November is the fresh mustard harvest time, farmers will be harvested fresh vegetables placed in the sun under the sun shriveled.

3, after the sun shriveled, remove the rotten leaves, remove the impurities mixed in the heart of the vegetable.

4, simple treatment of the vegetables stacked together, let the leaves turn yellow, so that the pickled dried vegetables golden color, taste tender.

5, water rinsing at least 3 times.

6, drying to drain the water.

7, remove the old roots, cut short.

8. After cutting, dry for 1 day.

9, chopped and poured into the pickling pool, most farmers use a large tank pickling, a layer of vegetables, a layer of salt, sequentially poured into the pickling container.

10, press on the weight to help dehydration.

11, pickling pool in the vegetable juice out and absorbed, the color of the vegetable is no longer the previous green.

12, pickled and dried is the finished product.

13, in a relatively airtight container, stored for a period of time, the color of the vegetables will slowly press down, the fragrance is more and more strong.