1. Wash the potherb mustard and dry it for a day
2. Saute with salt and pepper to fragrant
3. After the potherb mustard is dried, add salt and pepper and knead it
4. Put a layer of peppercorn salt on the bottom, then put the vegetables, press tightly, sprinkle a layer of peppercorn salt on the top, and finally pour a little white wine.
5. Pour water and store it, you can eat it after 20 days
6. The dish is a bit salty, so I soaked it for a while. Stir-fry it with oil and chili, it is very fragrant and the vegetables are crispy.
Tips:No oil throughout.
