The pickling method of potherb mustard is as follows:

Tools/raw materials: 1 kilogram of potherb, 100 grams of salt.

1. There are pickled xuelihong in many areas. Even if they are pickled for a long time, they can still remain crisp and dripping.

2. Wash the purchased Xuelihong with clean water, and then remove all the large roots and rotten leaves of Xuelihong. These are obstacles to pickling Xuelihong.

3. Take out the kitchen paper and wipe the moisture on the surface of the Xuelihong, then find a plate or dustpan and put the Xuelihong in it.

4. Place Xuelihong in a dry and cool place, and then proceed to the next step after two days. The purpose of this is to remove excess water from its body.

5. After two days, we will find that Xuelihong has wilted. This is the best time to pickle Xuelihong. Put Xuelihong in a basin. It is best if you have a clay pot at home. It's better to put Xuelihong in a clay pot.

6. Sprinkle an appropriate amount of salt into the container, not too much, just enough to cover the bottom of the container, then sprinkle a layer of snow red on top, press it tightly with your hands, and then Sprinkle a layer of salt on top of the xuelihong, and then put another layer of xuelihong.

7. Put all the xuelihong into the container according to the above method, and then seal the mouth of the container with plastic wrap. After two days, use chopsticks to turn the xuelihong over and use it again. Seal it with plastic wrap and let it marinate for five days.