Cooking Steps

1. 

   Step1:1. First, clean the shepherd's purse with water. When cleaning, clean the inside of the leaves. Then boil a pot of boiling water. Put the mustard in the pot and heat it. When it's emerald green, clip it out and put it in the basin. Spread the mustard. Drain the water and cool it.

2. 

   Step2:2. Add a proper amount of salt into the water just boiled mustard (the saltiness can be based on your own taste) and stir the salt to melt. Cool the water for standby.

3. 

   Step3:3. Prepare a piece of Nanjiang and pat it to pieces. (Nanjiang is used to pickle pickles. If there is no Nanjiang at home, you can use ordinary ginger instead.).

4. 

   Step4:4. Prepare a jar. First remove the poison with boiling water. Then control the water content (make sure there is no water and oil in the jar). Then put the cool shepherd's purse into the jar. Then sprinkle a layer of South ginger on it. Then put the shepherd's purse. Then put a layer of South ginger. Finally pour in the cold salt water. The salt water is no more than the shepherd's purse. Finally put some white wine. Then cover it Marinate it for about 10 days.

5. 

   Step5:It's also a good choice to drink maikangmei tomato juice at ordinary times.

6. 

   Step6:Finished product.