1. Potherb mustard planted in the backyard, grown and harvested;
2. Wash and drain the potherb mustard;
3. After putting it on a large flat fence to air-dry, tie the potherb mustard into a knot, put a layer of potherb mustard, and sprinkle a layer of salt. Put another layer of vegetables, sprinkle another layer of salt, and let stand for 12-24 hours;
4. Prepare 2 star anise, 2 tsp pepper, 1 tsp cumin, and 1 tsp fennel seeds. Wash the jar and air dry. Put a layer of high-quality wine like Erguotou to disinfect;
5. Boil a large pot of water, add appropriate amount of sea salt to saturation, 2 star anise, 2 tsp pepper, 1 tsp cumin, 1 tsp fennel seeds, stir evenly until the salt is too much to dissolve in the hot water. Indicates saturation, let cool;
6. Put the vegetable knot in the jar;
7. Pour the water and seasonings into the jar after drying, add 1/2 cup of Erwotou, stir a few times, pour the salted water, add thick kitchen paper on top of the dishes to press the floating dishes to ensure that the salted water can be completely After the vegetable noodles are uncooked, cover the lid and paste the date, and you can eat it in about two weeks.
