1. Wash the mustard. Cook the boiled mustard, blanch the washed mustard in boiling water for 2-3 minutes, and drop two drops of cooking oil when blanching to keep the mustard green.
2. Take out the cooked vegetables and put them in a clear water basin, cover them and soak them for about half an hour.
3. Take out the soaked mustard tuber, squeeze out the water, and cut it into diced vegetables of about 1 cm.
4. Cut pork belly into pieces, cut green onions into rings, shred ginger slices, and cut millet pepper and garlic into small pieces for later use.
5, hot oil in the pot, first add pork belly and stir-fry oil, pour ginger and green onions and stir-fry until fragrant, then pour mustard and stir-fry for a while, add millet pepper and minced garlic, and add appropriate amount of salt to taste. Serve.
6. finished products.