Operation:
1 mustard lumps washed (you can use a brush to brush, to save a little strength and time)
1Cut into fine julienne (mustard greens rubbed into julienne with a scrubber, then try to choose a thicker one), dry for two or three days to remove some moisture.
2 soybeans soaked in cold water for a day (water at least 3 times as much as soybeans) and then fished out to control the water; pan poured into the oil, and then immediately add the drained soybeans (the soybeans when the cold oil is in), with low heat into the crispy soybeans.
2 peanut rice washed and drained and fried well to remove the skin; sesame seeds washed and drained and fried
4 red chili washed and cut into julienne, drained. When the oil boils, pour into the shredded chili and stir. Allow to cool.
5Pour vinegar, sugar, soy sauce and salt in a pot and simmer to make vinegar soy sauce, chill.
6Ginger cut into julienne
7Pour the shredded ginger into the shredded mustard greens after cutting and drying, add the fried and peeled peanuts and cooked sesame seeds and crispy soybeans, pour in the dried chili oil and vinegar soy sauce, mix well and place in an altar or a jar and seal to be completed.
8 half a month can be eaten, after a month the flavor is better.
Note: the altar or jar used for pickling mustard, cut mustard shredded knife or scrubber should be scalded with boiling water and washed, can not be stained with oil and raw water.
Note can also be washed and cut mustard shredded first salt pickle overnight, and then a day in the sun, and then add other condiments. The spices can be added or subtracted as appropriate depending on the taste, I like a little lighter, so the amount of oil and salt, soy sauce, etc. is a little less.