1. Mustard shreds, very tender, no extra thick silk skin
2. Cut the tenderloin into pieces the size of mustard, sprinkle a little pepper and mix well, then sprinkle a little dry starch and stir well (I still recommend sweet potato powder, which is tender and smooth). Keep it dry and don’t put it in water.
3. Chopped green onion, sliced ginger
4. Put the ginger slices in the pot
5. The water is about to boil. Do not pour the shredded pork directly into it and shake it, grab it with your hand and put it in. Don't open it with water, or the shredded pork starch will disperse and the soup will be unclear
6. Add the shredded pork to a boil, and remove the food foam. Add the shredded mustard tuber and season it with less salt. Don't add soy sauce that is unsightly in color. Turn off the heat to keep the mustard greens crispy, then sprinkle with chopped green onion and drizzle with two drops of sesame oil. Take it out of the pot, look at the clear and delicious soup, the strips of meat are distinct, the roots of mustard tuber are crisp, the most traditional and nostalgic... the most perfect taste of mustard tuber appears
Tips:Change the amount of ingredients according to the number of people, and be careful not to boil the mustard.
