First mustard greens and ginger shredded; pot of oil, into the pepper out of the flavor, then into the ginger, into the mustard greens shredded began to stir fry; stir fry for a few moments into the salt, cooked sesame seeds, stirring, stir frying until two or three mature, ready to release the pot; poured into the pot of pre-control water. Let cool and cover with plastic wrap. Put in a cool place, stir again the next day, simmer for two or three days, you can eat

Preparation materials: mustard head 1500g, oil, salt, peppercorns, cooked sesame seeds, vinegar, sesame oil, ginger

Step 1: mustard head two, washed.

Step 2: Cut into thin julienne.

Step 3: All cut up.

Step 4: Shred ginger.

Step 5: Heat the oil and add the peppercorns for flavor.

Step 6: Add shredded ginger.

Step 7: Add shredded mustard greens and start frying.

Step 8: Add salt, cooked sesame seeds, stir well, stir-fry until two or three mature, ready to leave the pan.

Step 9: Pour into a pot that has been pre-hydrated. Let cool.

Step 10: Cover with plastic wrap. Put in a cool place and stir again the next day.

Step 11: Simmer for two or three days, and it's ready to eat. The longer you simmer, the more mustard flavor you'll get.

Step 12: Eat, served on a plate, a little vinegar, sesame oil and stir well.

Step 13: Finished product.

Note:

When cutting, it is best to cut into thin julienne strips, marinated out of the delicious. Stir fry must not be fried, high heat, quickly stir fry until, look at the shredded vegetables slightly softened, you can get out of the pot.