Pickled Mustard Greens Shreds First Release

Use a knife to dig out the soil from the lumps, wash them clean, and let the moisture dry.

Cut the mustard tuber into thin strips, and finish cutting all of it.

Place the shredded mustard greens on the mat to slightly air-dry the excess moisture; just until they start to wilt.

Put all the shredded mustard greens into a bowl, add chicken bouillon, salt, sugar, vinegar, and white liquor.

Rub evenly by hand. If you like the taste of garlic, add minced garlic and rub again. Then pour in the cooked Sichuan pepper oil and mix well. If you don't like chili, you can directly put it in a jar for pickling.

If you like chili, you can add chili powder and mix well. The amount of chili powder can be adjusted according to your preferred level of spiciness.

Then put the ones with chili powder into a bottle, fill them all, seal and store, and they can be eaten after marinating for about 3 days or more.

When eating, use chopsticks to pick it up onto your plate; it's very convenient to take as you eat. The taste is delicious and goes great with a meal.

Finished product.

Finished product.