Cooking Steps

1. 

   Step1:Wash mustard shoots and dry the

2. 

   Step2:Put the dried mustard shoots into a container without oil or water Cut into sections (remove the skin of the shoots before marinating, or remove the skin when eating after marinating

3. 

   Step3:When the mustard shoots are dried, cook a pot of pepper water to coo

4. 

   Step4:White vinegar must buy brewed white vinegar (such condiments as raw sauce, old sauce, vinegar and white vinegar must buy brewed ones. The mixed ones do great harm to the body

5. 

   Step5:Pour in some white vinegar (I can pour more white vinegar. It doesn't matter if I have more white vinegar. I always pour in half a bottle or two-thirds of a bottle. If I only marinate a jin or two of vegetables, it won't be so much. Half a bottle or less is OK

6. 

   Step6:Sprinkle some salt It doesn't matter more. But don't put too much at onc

7. 

   Step7:Chilling pepper wate

8. 

   Step8:Pepper water and pepper seeds are poured into the mustard shoots with salt and white vinega

9. 

   Step9:You can eat it after 15 days (why can't you eat it after 15 days, because nitrite is the lowest in 15 days). After 15 days, you must use dry, water-free and oil-free chopsticks to take pickled pickles. If there is water or oil on the chopsticks, the pickles will rot

10. 

    Step10:Changes after a few days of picklin

11. 

    Step11:15 days later, pickled mustard shoots, peeled and sliced or shredded, stir fried with scallion, dried chili and oil. Do not add salt, chicken essence and other condiments. Pour a few drops of sesame oil on the plate - sour, refreshing and crispy, with a bowl of rice porridge. A meat bun is delicious, and a quick breakfast is finished - pickled pickles can be fried with shredded pork, pork liver and noodles, rice and porridge