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1
One mustard pimple, weighing 360g, washed. -
2
First cut into uniform thin slices, and then into uniform thin shreds (not too thin, similar to ordinary potato shreds). If you are not good at cutting, you can use a wiping board. In short, it must be even in thickness -
3
All the ingredients are ready: shredded mustard greens, two spicy millets, and one chili pepper cut into rings (I fried less and finished it quickly. If you fry more Just use dried chili peppers), 10 peppercorns, and an appropriate amount of salt. There is a little more salt than usual for cooking -
4
Heat the pan with cold oil and fry the peppercorns until fragrant. Sometimes fried peppercorns, aniseed and dried chili peppers are also fried. -
5
Remove the peppercorns, add shredded mustard greens, and stir-fry quickly. -
6
Quickly add green and red pepper rings and salt and mix well. If a slight spicy smell wafts out, turn off the heat. The whole frying process takes about 40 seconds. Be sure not to overcook it. Overcooking will not produce the mustard flavor. -
7
Quickly put the mustard greens into the basin and compact them. If you have high-temperature canning bottles at home, you can put them directly. 
8
Cover with plastic wrap and wrap tightly with cloth to keep warm overnight.-
9
I fry it at night and eat it in the morning. Shanxi people like to pour some vinegar when eating. Put the rest into an airtight bottle and store it in the refrigerator. My airtight jars are not resistant to high temperatures and can only be filled after they cool down.