Shredded Mustard Greens with Pickles
Hand-cut mustard root keeps its own brine for extra punch, meeting hot peanut oil, Sichuan peppercorn, and a touch of liquor before a week of steeping deepens the flavor.
Instructions
- 1
Wash the mustard greens and cut them into shreds. Be sure to hand-cut them for the best taste!
- 2
Mix the shredded mustard greens with salt, let the water come out, and make sure not to pour out the water—it's best to keep the original juice!
- 3
Put peanut oil in a wok, add Sichuan peppercorns and star anise to heat the oil. Use a bit more oil than usual for stir-frying. Once the oil has cooled, mix sugar, white wine, sliced garlic, and other ingredients with the spiced oil into the shredded mustard greens. Put it into a clean container and let it sit for more than 7 days before eating. The longer it sits, the stronger the mustard flavor. It's simple to make and extremely delicious!
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Ingredients
Main Ingredients
- Mustard greens lumpsto taste
Seasonings
- Star anise, Sichuan pepper, granulated sugar, garlic, white liquor, saltto taste