Shredded pickled mustard greens are a must-have winter savory in my house, and warming up a porridge with it is really a warm little happiness. Every family has their own favorite way to make it, and today's recipe is the one I use the most. It's simple, uses few ingredients, and most importantly, restores the flavor of the ingredients themselves.

Materials: mustard greens, red pepper, salt, white vinegar, anise, peppercorns

Mustard greens, washed, cut into julienne

When you cut the julienne, be sure to use a sharp knife. Otherwise, it's really hard to cut.

Cleaned chili peppers

Destroy the chili peppers and shred them. You can also put the whole, just to serve more convenient Oh.

White vinegar two bags, into the pot, open fire. Add salt, star anise, pepper grain.

The vinegar boiled and poured into the chili.

Pour in the chopped shredded mustard greens, continue to heat and stir well, know the mustard greens slightly soften out of the water, turn off the fire.

Fill the jar. Pour the seasoning water into the jar at the end, so that the mustard greens can be more easily flavored.

Allow to cool, then cover. Eat as much as you like.

Before you eat, fry it briefly in cooking oil (if you like dark mustard greens, you can add a little dark soy sauce)

Wow, this is the best dish to go with congee, and a bite of it is the warmth of winter.