The present invention discloses a panax 
ginseng lamb 
chop low-salt, fragrant and crisp tuber mustard which is prepared from the following raw materials in parts by weight: 300-400 parts of fresh 
brassica juncea, 9-10 parts of lamb chops, 6-8 parts of 
gomphrena globosa, 2-3 parts of tomato lyophilized 
powder, 3-4 parts of 
petasites japonicus, 2-3 parts of 
rehmannia glutinosa, 1-2 parts of panax 
ginseng, 3-4 parts of 
malva crispa leaves, 12-20 parts of pickled peppers, 10-15 parts of shredded ginger, 10-15 parts of garlic slices and an appropriate amount of white vinegar, 
lactic acid, edible salt and water. The preparation method of the panax 
ginseng lamb 
chop low-salt, fragrant and crisp tuber mustard is as follows: firstly, fresh 
brassica juncea is soaked in white vinegar solution to conduct a crispness improving treatment, then 
lactic acid is inoculated in two rounds to achieve the fragrance improving and salt decreasing effects; special made lamb 
chop soup 
clear liquid and seasonings are added in the meantime of the second round of 
fermentation, which enables the product to be both good in taste and 
mouthfeel; the added 
gomphrena globosa has the effects of adjusting endocrine disorders, replenishing blood, and strengthening 
spleen and 
stomach; the added panax ginseng and other Chinese herbal medicines have the effects of reinforcing vital energy, restoring pulse and preventing 
rectal prolapse, and invigorating 
spleen and benefiting lungs.