1. Ingredients: mustard greens, salt, soy sauce, and pepper.

2. Wash the rhizomes of mustard greens, trim off the tips, drain the water, put them in a jar, sprinkle with a little salt, and marinate for 4 hours.

3. Put the soy sauce, Sichuan peppercorns and all the remaining coarse salt grains in a pot and bring to a boil. When all the salt is dissolved, remove from the heat and let cool.

4. Pour the prepared soy sauce into the jar, cover it tightly, and within the first few days, use a clean and oil-free bamboo board to turn the pimple heads up and down every day to make them evenly pickled. The mouth of the jar is sealed tightly and can be eaten after two months.

Preparation method two

Step 1: Wash vegetables

Step 2

This requires some knife skills, start from one side and cut to Stop halfway, don’t cut off, just cut half the height, and so on until this side is completely cut, then switch to the other side and cut at a right angle to the first side. Cut like this, without cutting, just cut half the height.

Step 3

Sprinkle salt evenly, marinate for 4 to 5 hours, squeeze out the water, and dry for a day in good sunlight.

Step 4

Add Sichuan peppercorns and a little more salt to the soy sauce, cook until the salt melts, let it cool, pour it into a sealed jar, add the dried pickle dumplings, seal and marinate for at least It can be eaten after three months!