1. Fresh mustard greens.
2. Remove the leaves, leaving only the mustard stalks and fresh garlic stalks and wash them together.
3. Cut into 2-3cm pieces.
4. Let it dry in the sun. (2 suns are enough, don’t get too dry.)
5. Dry the stalks softly, but not dry.
6. Add salt, rub with sugar, mix well, and marinate overnight (12 grams of salt per pound of vegetable stems, 8 grams of sugar is appropriate), or you can add or subtract according to your own taste.
7. The marinated vegetable stems have a lot of water.
8. Mix chili powder.
9. Mix well with chili powder, add a little white wine, mix well and marinate for two days.
10. Store in a glass bottle sealed and refrigerated for more than half a month.
11. The marinated vegetable stems can be eaten straight away or fried.
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