Pickled mustard head

300 grams

soybean

100g

Red pepper

10

ingredients

light soy sauce

1 tablespoon

dark soy sauce

1 tablespoon

fine white sugar

1 tablespoon

Ginger garlic vinegar

of appropriate amount

step

1. Soak dried soybeans in clear water overnight until they swell.

2. Wash the mustard head and shred it.

3. Boil the developed soybeans in boiling water for 3 minutes, then take out and drain.

4. Heat oil in a pan, add dried chilies and stir-fry until fragrant when it is warm.

5. Pour in shredded mustard and stir fry over high heat.

6. Add light soy sauce, dark soy sauce and sugar, stir-fry until the color changes, then pour in the soybeans. Stir-fry over high heat until the soup is almost dry, then pour a little ginger and garlic vinegar along the side of the pot and stir evenly.