How to make pickled mustard corn

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make pickled mustard corn.

1. Wash the mustard greens, remove the stems and cut into sections. If they are thick, cut them in half in the middle. Wash the corn shoots and set aside.

2. Heat oil in a pan and sauté ginger and garlic until fragrant. Add kimchi and stir-fry until fragrant. Then add mustard stems and corn shoots and stir-fry for 2 minutes.

3. Take a small bowl, add appropriate amount of salt, chicken powder and water, mix well, pour into the pot, cover and simmer for two minutes, drizzle with sesame oil and serve.

It is not difficult to understand how to make pickled mustard corn shoots, but it is not very easy to make it well. This requires our own attention and diligent practice.