1. Prepare to use the mustard mustard that my mother will make every winter solstice.
2. Stir-fry mustard mustard in a hot pot over high heat.
3. Wash the wok, pour rapeseed oil, and sauté the green peppercorns over low heat until fragrant.
4. Put mustard greens and sauté until fragrant.
5. Add water to the soup.
6. After half an hour, the soup is rich.
7. Load the wrapped wontons.
8. Cooked mustard mustard wontons.
Tips:The pickled mustard must be fried in a hot pot to get rid of the scioate.
