1. Cut the pork into minced pieces, chopped green onions and ginger for later use, and prepare a little potherb mustard (I marinated this by myself, I chopped it up when marinating).
2. Put a little peanut oil in the pot, add minced pork and stir-fry on low heat, add green onions and ginger, and mix with cooking wine.
3. After the pork is cooked out of oil, add potherb mustard and continue to stir-fry.
4. Add a little sweet noodle sauce and stir evenly to get out of the pan. (No need to add salt, sweet noodle sauce and potherb mustard are very salty)
5. Prepare a noodle bowl of the right size, and put a spoonful of light soy sauce, a little dark soy sauce, a little vinegar, a little salt, a little sugar, three spoons of stock, and an appropriate amount of oil and chili in it.
6. Put the cooked noodles in a bowl.
7. Add the fried minced meat and blanched spinach, and sprinkle with chives. (Spinach is blanched directly in the noodle soup)
8. Just mix it and you can eat it.
9. Is it super simple? Haha. . . . Try it.
10. Here is another piece of my pickled potherb mustard. The big bottles are not full. This is the first time to make pickles. I only bought two catties of fresh potherb mustard to try. It was opened in Kaifeng today, and it tastes pretty good.
