Preserved Mustard Greens Made with Radish Leaves

The water radishes are growing vigorously; vegetables fertilized with farmyard manure are really different.

Wash the water radish, and separate the radish from the radish leaves.

First, spread the radish greens flat inside the drying net.

Place in a ventilated area to dry for one day, until the radish greens become soft and semi-dry.

Now begin the steps of steaming and sun-drying three times: after dinner, put the radish greens in the steamer and steam for half an hour, then turn off the heat and let them sit overnight.

The next day, during the daytime, put the steamed radish greens on a drying net to dry. Repeat these two steps three times to complete the process of steaming three times and drying three times.

This is what it looks like after the first steaming and drying.

After drying completely, steam it a second time.

After steaming, continue to simmer overnight. By this time, the aroma of preserved mustard greens has already emerged.

This is how it looks after the second steaming and drying; the color is getting darker, and the flavor is becoming more intense.

The radish greens, after being steamed and sun-dried three times, have transformed beautifully, with a strong dried plum vegetable aroma. The dried plum vegetables, once aired, are stored in a box in a cool place. When eating, soak them in water to soften; they can be steamed with meat or used to make plum vegetable meat buns.

Braised Pork with Preserved Mustard Greens.