1. Wash the silver buds, remove the tails, and use a small packet of mustard for later use.
2. Pour oil in the pot and cook until it is 70 minutes hot. Add the dried chili seeds and stir up the flavor.
3. Add the silver buds and stir fry over high heat.
4. When the silver buds are cooked until half cooked, add the shredded mustard.
5. Continue to stir fry on high heat and add salt and chicken essence to taste.
6. Serve out of the pot and serve.
