Raw materials. Prepare the required ingredients: mustard head, peanuts, dried chili peppers, salt. The amount of peanuts and chili peppers can be more or less according to personal taste needs.

Washing. Mustard head cleaned, peeled. Wash the peanuts and soak them in water for 2 hours.

Shredding. First cut into thin slices, then shred, trying to cut as evenly as possible. If you are not confident in your knife skills, you can use a tool to rub the julienne.

Simmer the soup. Add a bowl of water to the pot, add the soaked peanuts to the pot and turn up the heat. Chop the dried chili peppers, add them to the pot, and add salt.

Next vegetables. When the pot comes to a boil, turn the heat to low and simmer for 5 minutes, then add the chopped shredded mustard greens to the pot and stir with chopsticks to mix well.

Out of the pan. When all the shredded mustard greens are coated with the juice, you can turn off the heat, this process should not be too long, so as not to overcook the mustard greens hot, affecting the taste. Put the mustard greens in the pot with the soup into a clean, oil-free container and serve as you like. When eating, drizzle a little sesame oil and vinegar, taste better.