1. Soak the purchased potherb mustard in water and change the water several times to soak most of the original salty taste.
2. The green onion, ginger, and garlic were minced and set aside. The red pepper didn't dare to be spicy, so it broke.
3. Chop the pork hind legs into minced pieces.
4. Soak the soybeans at least 4 hours in advance, let the water boil for 15 minutes, remove and set aside.
5. Squeeze the potherb mustard with water and cut finely.
6. Put oil in a hot pan, add the fennel, red pepper, and minced ginger, and fry for a while
7. Add minced meat and continue to stir fry, add some salt.
8. After the meat is basically cooked, add soybeans and continue to stir-fry for 3 or 4 minutes. Add potherb mustard, stir fry, add cooking wine, light soy sauce and other seasonings, add chopped green onion and minced garlic, and stir-fry for 5 minutes.
