Ingredients: 5 kg of pickled mustard tuber, half a catty of salt, 250 ml of vinegar, 0/00 ml of soy sauce/kloc, 50 g of sugar, 50 g of ginger, 50 g of garlic, a little sesame, a little peanut and 50 g of chives.

1. Prepare a proper amount of mustard bumps, clean them, peel them, cut them into slightly thinner shreds, add salt, stir them evenly with chopsticks, and marinate them for one day and one night.

2. Squeeze out the pickled water in the shredded mustard tuber, prepare appropriate amount of garlic and ginger respectively, cut into thin slices, prepare peanuts and sesame seeds in place, and bake in the oven in advance.

3. After the wok is heated on the fire, add cooking oil, add chopped green onion and 2 spoonfuls of Chili powder, and let the oil cool. After frying on low heat, add salt, soy sauce, vinegar and sugar and bring to a boil on low heat.

4. Turn off the fire and fully cool the prepared sauce. In this process, prepare a container to be pickled, handle it well in advance to ensure that there is no water or oil, and put the shredded mustard into it.

5. Add chopped peanuts and sesame seeds and pour the previously cooled sauce into it. After mixing and stirring evenly, seal the container and marinate for 3 days.