Chinese Food
Home cooked mustard head with oil residue
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When I bought vegetables in the market, my boss recommended the dish head. Since I had never seen it before, I searched it on the Internet. It has many functions - mustard with warm nature and spicy taste. It can return to the lung and stomach channel; it can promote lung and phlegm, promote qi and moderate temperature, detoxify and detumescence, appetizer and eliminate food, warm and moderate Qi, clear eyes and diaphragms; it is mainly used to treat cough and phlegm stagnation, fullness of chest septum, sore sores and swelling pain, deaf ears and eyes, swollen gums, cold abdominal pain, constipation and other diseases. So I decided to fry one first. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Wash mustard head. I brush it with a brush because it has seams.
Step2:Slic
Step3:Fat pork slice
Step4:Put one or two drops of oil in the pot. Let it enjoy the process of frying without waiting for the pot to heat. When the fat oil comes out fully, the pork will turn into hard oil residue. It's ready to serve.
Step5:Put in the shepherd's purse head. Turn the heat to medium high. Stir continuously. After about 5 minutes, taste a piece. It's cooked. Put some salt in it. Stir again for 30 seconds.
Step6:From the pot to the plat
Cooking tips:According to personal taste, some people like to add water before adding salt. I didn't add it. Because it's fried with streaky pork oil dregs. At last, I eat all the hard oil dregs. I like the hard taste. The dish is also delicious. There are skills in making delicious dishes.
