stir-fried salty rice with Beijing-style flavor

I remember that I learned this dish from my elder, Mrs. Fourth Aunt, when I was young. Mrs. Fourth Aunt was also my grandfather's sister-in-law. Hehe, there was a difference of several generations! At that time, the old lady was in great health, and there was a flag at home. It is said that the flag was still decorated with yellow flags.
There are many rules and etiquette when going to her house. Everyone has to pay their respects and say good luck when meeting. When meeting, the woman holds her knees with both hands and bends her legs slightly. The man bends her one leg and bends her waist obliquely with his right hand down. Hehe, it's like wrestling. Almost like, he even said "good luck, old lady". Every time I forget, I will be scolded. I have to stand up immediately and politely greet the old lady. The family is strict, but the old lady treats me very well and often eats and sleeps at her house.
"Stir-fried salty food" is actually stir-fried pickles. It's just that the pickles will be more delicious if they are re-processed. There are also many ways to stir-fry, including stir-fry in clear sauce, stir-fry in stir-fry, etc. It is said that this is still a way to eat from the palace and the palace. This kind of small dish is mainly used for drinking porridge.
The raw materials generally use old Beijing pickled water bumps, soy sauce blue and pickled mustard. When making, the salty taste must be washed off first, and then added seasoning to stir-fry. The method of side dishes is to shred pickles and serve them with shredded winter bamboo shoots, shredded mushrooms, shredded dried beans, etc., stir-fry and add some bean sprouts and leeks. Today, I am staying in this "stir-fried salty food". I use pickled mustard, and the specific procedures are as follows;