The mustard shredded pork is the most familiar home cooking in Shanghai. I have come to eat rice, and I am going to cut down the rice. (Shanghai dialect: use it to make a side dish for rice, it is gray and often rice). In fact, this is a dish with many uses. I like to fry a big bowl. Not only can I serve as a meal when I eat porridge, but it can be used as a topping. The pork noodles are almost reserved for every noodle restaurant. It is a very popular and affordable one. Pastry. You can also use it to cook soup, add some water to boil, and take an egg to stir it up. It is a bowl of delicious mustard egg soup. It can also be used for breakfast in rolls and risotto rolls, and it is also delicious.
Mustard, pork (may also be chicken), dried tofu, washed and cut into silk, onion ginger and minced
Add pork, soy sauce, onion ginger, dry starch and marinate for 15 minutes.
Soak the mustard in the water for 15 minutes to remove the excess salty taste (if you use the bagged mustard, you don't need this step)
After the wok is hot, pour in the vegetable oil, stir it slightly under the heat and stir fry until it changes color.
From the oil pan, stir-fry the shredded cabbage and fragrant dried shreds, add a small amount of water and sugar (the mustard is salty, you don't need to put salt)
Stir fry for 2 minutes, pour in the pork and stir well. Sprinkle with chopped green onion.