Steamed Mustard Greens Dumpling
Whole mustard root knobs simmer gently with aromatics for about an hour until tender, then rest in clean crocks to develop their mellow, savory character.
Instructions
- 1
Let the bought mustard tuber sit for three days to remove its spiciness.
- 2
Prepare the seasonings and ingredients
- 3
Put the mustard greens dumplings into the pot, add seasonings and ingredients. Add water until it covers the mustard greens dumplings.
- 4
Simmer over low heat. About an hour or so, depending on the actual situation. It's done when chopsticks can be easily inserted through it.
- 5
Once cooled, put it into a bottle or jar for storage. Make sure it is free of oil and water.
- 6
It can be eaten in just a few days. When eating, crush it, add some mashed garlic, sesame oil, chili oil, or whatever you like, and adjust it to your taste. It's very delicious this way too.
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Ingredients
Main Ingredients
- Mustard greens lumps3kg
- star anise2 pieces
Seasonings
- light soy sauce700 ml
- Dried chilia few pieces
- dark soy sauce100 ml
- Sichuan pepper1 tbsp
- Cinnamon1 small piece