1. The pork is cleaned repeatedly, chopped into minced pieces or chopped into pork fillings
2. The mustard lump was peeled and washed, shredded, and then finely chopped. One mustard lump, I simmered a portion of mustard shreds, and chopped half of it for marinating.
3. Scallions, peeled, washed and chopped
4. Add appropriate amount of oil to the wok, saute the five-spice powder and chopped green onion, add minced meat and stir fry, sprinkle a little vinegar to make the meat more tender, then add mustard greens, stir-fry, add appropriate amount of water, boil over high heat, and simmer for 5 minutes about
5. Add salt, light soy sauce, mushroom powder to taste, mix a little starch with water and stir evenly to thicken the juice
6. Take out the pan and serve.
