Ingredients selection: First pick fresh and insect-free mustard heads, remove the roots, whiskers and stems, wash them and cut them into 2-3 mm thick diamond-shaped pieces. Then take fresh large radish without bran, remove the roots, whiskers, pedicles and stems, wash them and grate them into thin strips.

Cooking: Put the mustard cubes into an aluminum pot, add water until the mustard cubes are submerged, uncover the pot, and cook over high heat until the vegetable cubes are slightly rotten, then stop the fire.

Stewing: Take a clean and tightly sealed jar, place half of the shredded radish on the bottom of the jar, then scoop the cooked mustard pieces into the jar while they are still hot, and sprinkle the other half of the shredded radish on top. On top, quickly seal the mouth of the altar and let the temperature inside the altar slowly drop. If the room temperature is too low in winter, you can wrap it in a small quilt and wait until it cools down before eating it. When eating, you can top it with sesame oil and vinegar. Its taste is sour, spicy, fresh and fragrant, and its color is red and white, which is very attractive to the appetite.

Note: The unique flavor of this dish is the spicy taste that hits your nose. If you don't know the secret, the spicy food you make will not be very spicy. When cooking mustard greens, be sure not to cover the pot, otherwise, not only will the mustard greens lose their spiciness, but they will also have a bitter taste. When loading mustard greens into the jar, be sure to put them in while they are still hot and seal them immediately to allow the temperature inside the jar to slowly drop. This is the trick to making spicy dishes. In addition, when opening the jar to take out vegetables, do not let it get wet, otherwise it will easily become moldy. Don't open the jar too many times to prevent the spiciness from running away.