1. Cut the mustard lump into thin strips, cut the shallot into small sections, slice the garlic, and cut the dried chili into sections.
2. Put the cut mustard lumps into a basin, add water to soak the excess salt.
3. Wash and control dry water
4. Put oil in the pot, heat it up, add green onions and sauté
5. Add garlic and sauté until fragrant
6. Add the dried chili section and stir fry for a spicy taste
7. Add mustard greens
8. Stir-fry for 3 minutes, then add chicken essence and stir evenly.
9. Loading
Tips:1. There is no need to add salt to this dish. The mustard lump itself contains salt. When salt is added, it is too salty and unhealthy.
2. Put more oil on this dish, so that the fried pickles are fragrant and delicious.
