1. Prepare the ingredients
2. Stir fry
3. Add potherb mustard and stir-fry for a minute or so
4. Set it to one side, and put an appropriate amount of cooking oil on the other side (the oil in this vegetable should be larger, it's almost the oil in the two dishes used in common cooking)
5. After the oil is hot, add millet red pepper diced and saute until fragrant
6. Add salt (this is a heavy flavor dish)
7. After sautéing with salt, change the fire to high (lower heat is used in the front) and stir fry the potherb mustard and red peppers together
8. Add some light soy sauce
9. Turn off the heat, stir fry with the remaining heat of the pot and mix well.
10. It is fragrant, sour, and crunchy. See if it's sour water.
Tips:1. I like to eat pure sour fragrance, without garlic granules.
2. Constant high temperature, eat some potherb mustard to produce body fluid and appetizer.
