The practice of dried plum vegetables

Ingredients: 10 bundle of mustard tuber, 2 Jin of fat meat, and appropriate amount of pepper.

Accessories: salt.

1. When the weather is fine, wash the pickled vegetables.

2. Prepare a vat and put the washed vegetables in it for pickling. If the weather is fine, about half a month. If it smells sour, the color of Huang Liang will be fine.

3. Cut the fat into small cubes.

It takes about two hours to cook in a large pot until it is soft and rotten.

5. After cooking, control the water and expose to the sun for three or four days. Dried plums can be kept for one year without spoilage.