1. Wujiang mustard tuber, fish balls spare.
2. Wash one spring vegetable and cut finely. (The remaining vegetable is not easy to fry, let’s have fried rice together)
3. The fish balls and mustard mustard are finely chopped.
4. The leftovers are broken up.
5. Heat oil in a pan, add spring vegetables and stir-fry until soft, and season with appropriate amount of salt.
6. Add fish balls and mustard and stir fry.
7. Then add leftover rice, appropriate amount of soy sauce and MSG, stir-fry evenly, and serve.
