1, the mustard is shredded, and it is as thin and even as possible.
2, shredded ginger, shredded dried peppers, and appropriate amount of star anise and pepper.
3. Put a small amount of oil in a hot pot, and pour shredded ginger, shredded pepper, star anise and pepper into the pot to stir fry.
4. Add shredded mustard and stir-fry evenly, not stir-fry. Turn off the fire for about 40 seconds (if the amount is large, you can slightly extend the stir-fry time or stir-fry in different pots). Add a proper amount of salt to the mustard shreds and stir well.
5. When the vegetable temperature is not hot, put it in a closed container for compaction. After pickling, the mustard taste of pickled mustard is very strong and the nose is runny.