stir-fried minced pork with potherb mustard

Recipe Recommendations

• potherb mustard half a catty
• garlic slices appropriate amount
• minced pork appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• mature vinegar appropriate amount
• sesame oil appropriate amount

• slightly spicy
• fried
• ten minutes
• simple

Steps for stir-fried minced pork with potherb mustard

1

First pick out the dirty things in the potherb mustard and wash them for later use.

2

Boil hot water in the pot, and wait until the water starts to bubble, add the potherb mustard and blanch the water. You can basically see that the stems of potherb mustard begin to become transparent and fish them out, and then soak them in cold water prepared in advance.

3

Chop the prepared pork into minced meat, cut the garlic seeds into garlic slices, and cut the small red rice peppers into small circles.

4

Remove the potherb snow after it has cooled thoroughly, squeeze out the water, and cut into thin sections for later use.

5

Put the oil in the pan, add the minced pork, then add the small red rice peppers, and add a little salt. Then put the potherb mustard stem part into the pan and stir-fry, then add the potherb mustard leaf part and continue to stir fry.

6

Add a little salt, chicken essence, a few drops of mature vinegar, and a few drops of sesame oil, stir fry and serve.

7

Not only does the potherb potherb blanched with water not have a bitter taste, but it is also soaked in cold water and tastes crisp and refreshing. Miru didn't put much minced meat, afraid that the taste of the meat would obscure the refreshing taste of potherb mustard. Friends you like can try it.

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