Stir-fried Mustard with Pork Belly

Name: Stir-fried Mustard with Pork Belly
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4s Mustard; 300g Pork belly; 20g garlic; Some salt; 5g Chicken Bouillon Powder; 5g Oyster sauce

by Purple forget-me-not gourmet

5.0 (1)

Favorite

6

Difficulty

Normal

Time

20m

Serving

2

Mustard greens are very nutritious. The dietary fiber it contains can prevent constipation, especially for the elderly and people with habitual constipation. It has many benefits; and the carotene in mustard greens can be converted into vitamin A in the human body, which has a purpose-clearing effect. Mustard greens are also one of the best dietary foods for ophthalmologists; mustard greens contain relatively high vitamin C content. Mustard greens eaten with one meal can meet half of the vitamin C content required by the human body in a day. Mustard greens are vegetables with relatively high calcium content. It contains 294 mg of calcium per 100 grams of mustard greens. It has been used as a major ingredient for dietary calcium supplementation. Osteoporosis patients and people with calcium deficiency should eat more mustard greens. There are great benefits. "

Ingredients

4s Mustard
300g Pork Belly
20g Garlic

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Some Salt

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5g Chicken Bouillon Powder

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5g Oyster Sauce

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Stir-fried Mustard with Pork Belly

1. Wash the mustard leaves one by one, put them in a pot, add a spoonful of salt, and soak them in water for 30 minutes.

2. Soak, wash, drain, cut into sections and set aside.

3. Clean the pork belly and cut into thin slices.

4. Peel the garlic, wash and mince.

5. Put the pork belly in the pot and stir-fry on low heat to get the oil.

6. Stir-fry until this is enough, add 5 grams of oyster sauce and stir-fry evenly, then add minced garlic and saute.

7. Add mustard stalks and stir fry.

8. Add an appropriate amount of salt and stir fry evenly.

9. Add vegetable leaves and continue to stir fry.

10. Stir-fry the vegetable leaves softly, add 5g chicken essence and stir-fry evenly, then it can be out of the pot.

11. Put it in a dry pot, put it on an alcohol stove, and simmer it over a low fire. It is especially delicious.

Tips:
1. Soaking mustard greens with salt water can soak the insects and pesticide residues on the leaves.
2. Cut the pork belly into smaller pieces as much as possible, and don't cut it too thick.
3. When frying mustard greens, put the stems into the stir-fry first, and then add the leaves.