3 kg of mustard, 2 pieces of ginger, 80g of salt, 0/00g of soy sauce/kloc-,20g of soy sauce, 20g of sugar and 3g of thirteen spices.

The practice of pickling mustard shreds.

Wash mustard pimples, remove fibrous roots on both sides, peel, and wash and peel with Jiang Ye.

Shred mustard sauce and ginger.

Put the cut mustard into the pot, sprinkle 80 grams of salt to marinate the water, and take away the salt water.

Put the wok on the fire, first pour in soy sauce and soy sauce, then add thirteen spices, sugar and shredded ginger, cook over medium heat, and turn off the heat.

After the juice cools, pour it into the mustard shreds and mix well.

Put shredded mustard tuber in a fresh-keeping box and marinate in the refrigerator for three days. At the same time, you can take it out and stir it.

Take a proper amount when eating, and add sesame oil and Chili oil to taste.