How to make Shredded pork and hot pickled mustard greens with preserved mustard tuber

Health benefits

Green pepper: nourishing liver

Red pepper: appetizing and digestive

Ingredients and materials

200 grams of pork tenderloin

1 bag of pickled vegetables

2-3 green peppers

1 red pepper

Half scallion

2-3 slices of ginger

2-3 slices of garlic

15 grams of soy sauce

Old draw 10 grams

10 grams of monosodium glutamate

5 grams of pepper

The Practice of Shredded pork and hot pickled mustard greens

1. Prepare shredded meat, green and red peppers, and pickled vegetables. Ginger garlic, scallions

2. Pour oil into the pot and fry the prepared shredded meat

3. Leave the base oil, pour in ginger, garlic, scallions, and a spoonful of bean drum. Explosive fragrance

4. Pour in shredded green and red peppers

5. Pour in shredded meat

6. Pour in pickled vegetables

7. Add light soy sauce, dark soy sauce, monosodium glutamate, and pepper. Stir fry, add some water, stir fry over medium heat for 5 minutes, then turn to high heat and collect the sauce.

8. Shredded pork and hot pickled mustard greens with Preserved Mustard Mustard, complete, like it, thank you

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