Chinese Food
Casserole with mustard
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There is a kind of mustard in our hometown called bighead mustard. It's different from the one bought in the market. It's cold at home. After frost, it's super sweet. I haven't eaten it for many years. I don't eat it outside. It's super bitter. The mustard pot made today tastes super fresh and sweet, and it's no bitterness.
Cooking ingredients
Cooking Steps
Step1:Wash and choose large mustar
Step2:Cut pork into small piece
Step3:Marinate with soy sauce and oil, add more salt and stir fry mustard without salt
Step4:Make it golden and fry the fat oil ou
Step5:Stir fry soft, put two spoonfuls of chicken powder, don't put too muc
Step6:Put meat, fry together
Step7:Stir fry it and put it in a casserole, half a bowl of water, simmer, boil it in high heat first, then simmer in low heat. I like to eat the soft one, just simmer for a long time, and the refreshing one, just simmer for 15 minutes, and get low heat
Cooking tips:Don't buy the streaky pork too thin, because you need to first stir fry the oil of streaky pork to make mustard delicious.
