Practice: 1. Clean the mustard knot, cut the head and tail, and then cut the mustard knot into thin slices with a thickness of about1-2 cm;

2. Put the cut mustard bumps on the drying mat in turn for drying;

3. When the mustard pimple shrinks after being exposed to the sun for about 3-5 days, put it away and put it in a basin;

4. Wash the dried mustard bumps with flowing water to wash away impurities and dust generated in the drying process;

5. Dry the washed mustard in water for one day;

6. Find a clean vegetable jar with a lid and put the dried mustard bumps into the jar;

7. Pour the soy sauce into the jar so that the soy sauce completely submerges the mustard knot, and then add spices such as pepper and star anise into the jar;

8. Cover and marinate in a cool and ventilated place for about half a month.

2 master the correct eating time. When pickling mustard and pickles, we must control the pickling time. Generally, the higher the temperature, the faster the nitrite content in pickles increases. Generally, the nitrite content is the highest in about 5- 10 days, and it will gradually decrease after half a month. So after half a month, we try to eat pickled shepherd's purse and pickles.

3. Marinate in a suitable place. When pickling mustard and pickles, try to keep them in a cool and ventilated place, and don't avoid light. The temperature should be controlled at about 15-20 degrees, and the jar mouth must be sealed.

Wash the mustard knot before eating. Pickles are preserved. Be sure to clean it before eating, and it is best to blanch it with boiling water for two minutes, so as to remove some nitrite in pickles.