Cooking Steps

1. 

   Step1:Buy mustard pimple 10 ji

2. 

   Step2:Wash Mustar

3. 

   Step3:Brush into sil

4. 

   Step4:Hang out when the weather is goo

5. 

   Step5:I've been outside for three days. If it's a good day, it's almost the same. Maybe it's enough. Don't dry it too much

6. 

   Step6:One catty of peanut oil is needed for every ten catties of mustard. When the mustard is dried, it needs to be salted. First, it is hot oil. After the oil is hot, it is poured on the dry pepper

7. 

   Step7:I bought chili section directly. Slightly spicy. I need one kilogram of chili for each ten kilogram of mustard. You can also put less or mor

8. 

   Step8:Pour the cooked oil on the hot pepper. Stir while pouring the oil. Cool at the same tim

9. 

   Step9:Next comes soy sauce. Vinegar. I use soy sauce in bags. Vinegar in bag

10. 

    Step10:In the pot, pour soy sauce and vinegar one Jin each. Put two pairs of sugar. Put sugar according to personal taste. Boil. Cool

11. 

    Step11:It's time to mix now. One jin of salt for every ten jin of mustard can be reduced according to your taste. 7, two and eight can be reduced

12. 

    Step12:Put one or two ginger, one or two garlic, one or two monosodium glutamate, shredded ginger, sliced garlic, sliced garli

13. 

    Step13:Pour in the chilli oil, soy sauce and vinegar. Stir well

14. 

    Step14:Shredded mustard with seasonin

15. 

    Step15:Pour the shredded mustard into the jar. It will taste like mustard after 24 hours. It will taste good after half a month

16. 

    Step16:A month later, the pickled mustard shreds will taste better