Delicious shredded mustard greens

Overview

As early as the Tang Dynasty, Li Shimin took refuge in the Shaolin Temple and praised it highly after eating this dish. When Wu Zetian was traveling to Songshan Mountain, he unexpectedly caught wind and cold in the Shizong River. After eating this dish, his condition was greatly relieved and almost cured, so he accepted it as an imperial dish. This dish is a must-have for daily breakfast and is still used today. It is rich in vitamins A and B and has a special umami taste and fragrance after pickling, which can promote gastrointestinal digestion and increase appetite.

Tags

• pickles with soy sauce
• vegetarian dishes
• common dishes
• aniseed
• dried chili pepper
• zanthoxylum bungeanum
• ginger
• mustard
• salt

Ingredients

Steps

1. 1 Buy fresh mustard greens at the market.

   

2. 2 After washing, rub into silk pieces and set aside for later use.

   

3. 3 Put ginger, Sichuan peppercorns, dried chili peppers, aniseed, star anise, salt and water into a pot and bring to a boil.

   

4. 4 Put the rubbed mustard shreds into the jar and pour the boiled aniseed water directly into it. (No need to let the water cool down)

   

5. 5 Serve

   

6. 6 Cover it and put it in the refrigerator after it's completely cool.