1. Put the mustard in the shade for a few days and wait for it to dry naturally and turn yellow, wash it, cut it into sections of appropriate length, and place it in a large pot
2. Put the mustard in the shade for a few days and wait for it to dry naturally and turn yellow, wash it, cut it into sections of appropriate length, and place it in a large pot
3. Add in season’s tender and fertilizer spring bamboo shoots, then add vegetables such as radishes and yellow taro according to your taste, and finally add the brine from your own pickles, bring to a boil, and simmer for a whole day on a low fire. Time is ready to cook, leave a portion of the fresh ones that can be fried and eat, and the remaining ones are dried on castor seeds to serve as a dish.
4. Add in season’s tender and fertilizer spring bamboo shoots, then add vegetables such as radishes and yellow taro according to your taste, and finally add the brine from your own pickles, bring to a boil, and simmer for a whole day on a low fire. Time is ready to cook, leave a portion of the fresh ones that can be fried and eat, and the remaining ones are dried on castor seeds to serve as a dish.
5. It can be stored in a bag for seven or eight years without spoilage. Take out and boil tofu, waxed meat, etc. in a casserole, and the aroma will overflow in less than a moment, making people salivate.
6. It can be stored in a bag for seven or eight years without spoilage. Take out and boil tofu, waxed meat, etc. in a casserole, and the aroma will overflow in less than a moment, making people salivate.
