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Method:
Rinse pickled mustard and chop finely.
Rinse red chilies, halve open, remove seeds and chop finely.
Dry-fry pickled mustard in wok until the liquid is evaporated so that
it will taste better, then add 5 tablespoons of cooking oil to
stir-fry garlic and pickled mustard until fragrant. Do not add
salt to taste because pickled mustard is already salty. Add red
chilies and all seasonings to taste. Stir until evenly mixed,
remove and let cool before serving. There are two kinds of
pickled mustard, pickled mustard stem without leaves, and Hakka style
pickled mustard, which has leaves. The latter is used here.
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