Sour and Spicy Pickled Vegetables

Pickled mustard greens (salted vegetables) are peeled and washed, then cut in half and soaked in water for two hours.

Prepare the dried chili peppers and cut them into small sections.

Set fire to burn oil.

When the oil reaches about 70% heat, add the dried chili peppers (stir constantly during the process to prevent the chili peppers from burning).

Fry the chili until fragrant and transfer it to a container to cool.

Cut the soaked pickles into shreds.

Rinse the shredded pickles again to remove some of the salt.

Place the washed salted vegetable shreds into a container, add the fried chili oil and aged vinegar, and mix evenly.

Plating completed.