Cooking Steps

1. 

   Step1:It's Crispy than the sliced one. It tastes good. Pay attention to the taste. After a day's sun exposure, the mustard shreds can be dried with both ends raised. Rub with fine salt. Squeeze out the water for standb

2. 

   Step2:There is no dried yellow sauce at home. I use this brand of soy sauce. It tastes better than the Haitian bottled bean paste. Put it in a pot and stir. Steam for 15 minutes. 2. Pour the sauce into the dried mustard pot while it's hot. Scald the mustard. Remove the mustard taste. 3. Stir well. It's cold. Put MSG + garlic mud into the chili oil and soak the mustard in 5 containers. Sterilize with wine and then put the mustard into it Put it in a cool place or refrigerated room. It can be prepared for one winter. After mixing, it can be eaten now. It can also be eaten after 21 days. Avoid the peak period of nitrit