1. Slice the pork belly and set aside.
2. The pickled potherb must be soaked for a while in advance to avoid over saltiness, and then chopped into fine pieces.
3. Mince ginger and set aside.
4. Put the cold oil in a hot pot into a pot of minced ginger.
5. Add pork belly and stir fry.
6. Put a little light soy sauce in toning.
7. Put the potherb mustard and stir fry for a while.
8. Pour in a little water, no need to add salt.
9. Add a little chicken bouillon, out of the pot, it's very good!
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