Exclusive Spicy Mustard Greens Shreds

One mustard green bulb, weighing 360g, cleaned thoroughly.

First, cut into even thin slices, then cut into even thin strips (not too fine, similar to regular shredded potatoes). If your knife skills are not good, you can use a grater. In any case, the thickness must be uniform.

All the ingredients are ready: shredded mustard greens, two small chili peppers, one Hangzhou pepper sliced into rings (I stir-fried a small amount, which was eaten quickly. If stir-frying more, use dried chili peppers), 10 Sichuan peppercorns, and an appropriate amount of salt. The salt should be slightly more than usual for stir-frying.

Heat a cold pan with oil and fry the Sichuan peppercorns until fragrant. Sometimes, Sichuan peppercorns, star anise, and dried chili peppers are also fried for stir-frying.

Remove the Sichuan peppercorns, pour in the shredded mustard greens, and stir-fry quickly.

Quickly add the green and red chili circles and salt, and mix evenly. A slight spicy aroma will waft out, then turn off the heat. The entire stir-frying process takes about 40 seconds. Be careful not to overcook; if overcooked, you won't be able to bring out the mustard flavor.

Quickly transfer the mustard greens into a bowl and press them down firmly. If you have heat-resistant canning jars at home, you can put them directly in.

Cover with plastic wrap, wrap tightly with a cloth, and keep warm overnight.

I stir-fry it at night to eat in the morning. People from Shanxi like to pour some vinegar on it when eating. The leftovers are placed in a sealed jar and stored in the fridge. My sealed jar is not heat-resistant, so I can only put the food in it after it cools down.