Practice:
1. Wash the mustard head and remove the thin skin of the top and root;
2. First cut into pieces, then cut into strips;
3. Mix with a proper amount of salt (a little more than cooking), marinate overnight, turn twice in the middle;
4. Drain the water and dry it on the curtain until the skin is dry;
5. Put the sweet sauce and soy sauce into the pot and boil them. Add sugar according to your taste;
6. Cool thoroughly and mix well with the mustard strips;
7. Keep it in a closed container at low temperature and take it as you eat.
Northerners should be familiar with this dish. It's simple and simple. It's very common both at home and in the breakfast shop outside. It's a perfect match with porridge. But the finished product is too salty, so you can make it by yourself.