Ingredients: shredded mustard 10 kg, salt 1 kg, 3 kg of soy sauce, sugar 1 kg, 4 liang of ginger, 4 liang of garlic, 2 liang of monosodium glutamate, 2 liang of dried pepper, 4 liang of sesame oil, sesame seeds, peanuts, almonds, pepper and star anise.

After pickling shredded mustard with salt for 24 hours, the pickling water should be filtered out and the shredded mustard should be wrung dry. Stir-fry dried Chili, star anise and pepper, then blanch with liquid such as sugar and soy sauce, open and cool, then pour into pickled shredded vegetables and stir well. Finally, add monosodium glutamate and sesame oil and you can eat it in one day.

The following is relatively simple:

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.