Pickled snow mustard

Plant watercress in the backyard, and harvest it when it grows.

Clean the snow mustard and drain the water;

After air-drying on a large flat wicker tray, tie the snow mustard into knots and first place a layer of snow mustard, sprinkle a layer of salt. Then place a layer of vegetables, sprinkle another layer of salt, and let sit for 12-24 hours;

Prepare 2 star anise, 2 teaspoons of Sichuan pepper, 1 teaspoon of fennel, and 1 teaspoon of anise seeds. Clean and dry the jar, then coat the inside with a layer of high-proof liquor such as Erguotou to disinfect it;

Boil a large pot of water, add an appropriate amount of sea salt until saturated, 2 star anise, 2 teaspoons of Sichuan peppercorns, 1 teaspoon of fennel seeds, 1 teaspoon of star anise seeds, stir in a circle until evenly mixed until the salt can no longer dissolve in the hot water to indicate saturation, and let cool;

Put the pickled vegetables into the jar;

Pour the drained water along with the seasonings into the jar, then add 1/2 cup of two corncakes, stir a few times, fill with brine, and place thick layers of kitchen paper on top of the vegetables to press down any floating pieces to ensure the brine completely covers the vegetables. Then cover with a lid, label with the date, and it can be eaten in about two weeks.