1. Remove the old roots and tendons of fresh mustard heads, and scrub them with a clean toothbrush, especially the crevices, and dry them after washing.
2. Cut the dried mustard heads into thick strips.
3. Put the mustard slices in a clean, oil-free and water-free container, and add an appropriate amount of salt.
4. Pour about 30ml (a little more is okay) of high-quality liquor.
5. Add 2 tablespoons of chopped pepper, (if there is no chopped pepper, you can chop the red pepper and marinate it with the mustard), stir well, and marinate for about 20 minutes.
6. Take two sterilized glass bottles (boiled in boiling water, dry the water), put the pickled mustard greens into the bottles, and compact them slightly.
7. Cover with a layer of plastic wrap, cover and seal, and marinate for 30 days.
8. Put an appropriate amount of pickled mustard greens into a bowl; pour an appropriate amount of oil into the frying spoon and heat it up.
9. Pour hot oil on the mustard tuber and mix well when eating.
Tips:In the process of pickling mustard tuber, all utensils must be free of oil and water, otherwise the mustard tuber may be contaminated.
After pickling the mustard, use clean chopsticks or spoons when taking the mustard, and put the rest in the refrigerator to save.
