1 Wash and dry the mustard head until the surface becomes light, put it in a container, sprinkle enough salt, turn it evenly, add water, soak it and dry it for about 30 days, then take it out and put it in another container to continue drying until the salt crystallizes and dries. 2 Put the dried mustard head into a container, add appropriate amount of salt, pepper and star anise pepper powder, and drop a little white wine and mix well. Tie the mouth with a plastic bag and seal it with yellow mud for about 30 days.