1. Need. Mustard greens need to be blanched before frying.

2. Because mustard greens contain oxalic acid, most of the oxalic acid will be removed after blanching, which will also make the mustard greens taste softer. But the blanch time doesn’t need to be too long, about three minutes is enough. After blanching, you need to wring out the water inside before proceeding with the next step of preparation, otherwise the fried mustard greens will taste very bland.