Preparation materials: mustard heads, green onions, ginger, salt, oil

1. Wash fresh mustard heads.

2. Cut into thin strips.

3. Sprinkle with salt and marinate for 30 minutes to 1 hour.

4. Pinch out the water.

5. Reserve the squeezed soup for later use.

6. Add appropriate amount of oil to the wok.

7. Saute onion, ginger and five-spice powder.

8. Add mustard shreds and stir-fry.

9. Turn off the heat after frying.

10. Bottle immediately, fill and compact.

11. Pour the mustard soup into the bottle while it is hot.

12. Seal quickly and let cool in a cool place.