Seasoning: 450g crude salt and 2kg clear water.

Seasoning: dried Chili 100 kg, glutinous rice paste 120 g, Chili noodles 220 g, fish sauce 75 g, shrimp paste 75 g, shrimp 120 g, pear 40 g, onion 25 g, garlic 30 g, ginger 30 g and sugar 5 g.

Exercise:

1, coarse salt and clear water to make salt water, add mustard and shallots to marinate for 15 minutes, then take out and rinse with clear water, and control the water to dry.

2. Put the dried peppers into a bowl, add fish sauce until soft, take them out and put them in a blender with other condiments, and stir them into a sauce.

3. Mix mustard, shallots and sauce well.