The main ingredient of this dish is Chinese cabbage, but not ordinary Chinese cabbage, to be the kind of late autumn on the market, long, thin, green mouth (leaves green color) of the "long cabbage". After buying the cabbage, peel off the outer layer of the old leaves, leaving only a fist thickness of a cabbage heart, cut off the root, in the knife chopped into inches (about 3 cm high section) if it is too thick from the middle of a cut in half, and then tied with a fine cotton thread to avoid spreading.
Mustard should be the cheapest mustard on the market, yellow mustard, about a block of cents to buy one or two (30 grams or 50 grams I did not ask) if you do 3 cabbage almost two bags of mustard powder will be enough. Preparation should also be accompanied by an equal amount of sugar and a moderate amount of white vinegar.
Treated cabbage sections (or bundles) should be blanched in boiling water, slightly hot, beginners can be placed in a colander to use boiling water repeatedly until the color white and slightly soft to break the raw on the line.
Next find a wide-mouthed bottle, the hot cabbage just yard in the bottom, yard tightly spread a layer of mustard powder, sugar and white vinegar on top; the top of the tight yard a layer of cabbage, sprinkle a layer of seasoning. Continue in this manner until the container is full. Sprinkle the remaining seasonings on the top, seal tightly with a lid and store in a cool, dry place, or refrigerate in the summer to preserve freshness. When eating, use clean bamboo chopsticks to pick up the leftovers and keep them sealed. Eat up every time you take it out, and don't pour it back into the container.
The most important thing to avoid in the whole process is "oil"! If the production process is stained with oil, the cabbage will quickly rot, and become a real "stinky cabbage" Oh.