Homemade Linchuan vegetable stems

Prepare the chili powder.

Minced garlic.

Cut into powder.

Prepare the mustard greens.

Remove the stems and wash thoroughly.

Take an appropriate amount of garlic stems.

Cut the mustard stems and garlic stems into small sections.

Put it in the sun for a day (no need to dry it completely).

Sun-dried vegetable stems.

Add salt and marinate overnight.

Wring out the moisture.

Add sugar, chili powder, and a little white wine, mix well, then put into an oil-free and water-free bottle, seal the bottle, and store.

You can eat it after marinating for a week.

Finished product image.

Delicious side dish.