Soybean paste lumps

Wash the mustard greens.

Peel off the skin.

This mustard ball is relatively large, cut it in half first, then slice it with the cut side down into connected slices, making sure not to cut through the bottom.

Sprinkle some seasoning, making sure to get it into the gaps as well.

After marinating for more than 2 hours, squeeze out the juices inside and then pour out the juices. This preliminary marinating can effectively remove odors and greatly shorten the marinating time.

Put the drained mustard seeds into a container; I used a large sealed ceramic bowl.

Put soy sauce, light soy sauce, and sugar into the pot.

Add some more Sichuan peppercorns.

Simmer until it boils, then let it cool.

Pour it into a container, cover it, and marinate for 2 weeks, then it's ready to eat.

These are marinated sauce lumps, very flavorful, with both great taste and texture.