mustard pot
This dish is a relatively traditional Chaozhou dish, mainly light. Big mustard greens should also be selected in season to taste delicious. They are more delicious around winter throughout the year.
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Steps for mustard pot
1
After the pork bones fly into the water, they are boiled in the pan.
2
Preparation ingredients: mustard greens, mushrooms, scallops, garlic.
3
Cut the mustard greens into four sections, and wash.
4
Wash mushrooms and scallops, add bone soup and cook.
5
Peel the garlic and pat it open.
6
Boil water in a pot and add a spoon of sugar.
7
Put the mustard greens into a pot and cook for a while to remove the astringent taste, remove and drain.
8
Heat the lard in the pan and saute the garlic until fragrant.
9
Stir the mustard greens in the pan for a while to taste well with the garlic.
10
Pour all the ingredients in the pot into the casserole and cook.
11
Cook until the dishes are yellow and soft, season and serve.mustard pot Make Tips
1. Purchase big mustard greens and choose the lighter ones, which are less bitter. The greener ones, the more bitter ones. 2. You need to use lard to stir-fry mustard greens, so the soup will be clear and there will be no layer of oil on it. 3. Cook the bone soup for about 15 minutes, add mustard greens, and cook for about 20 minutes.