1. Remove the roots, pick and wash the rapeseed. If the rapeseed is too long, cut it with a horizontal knife. Soak the mountain mushrooms and shred the pork.
2. The water in the pot is boiled, and the small rapeseed is poured into the blanched color and immediately remove it.
3. Pick off the soaked mountain mushrooms and blanch the roots in hot water for 3-5 minutes.
4. The oil in the pot is hot, the pork shreds are stir-fried and the color is broken, and the dried chilies are added to the stir-fry.
5. Push in the mountain mushrooms and stir fry, add an appropriate amount of oil, stir fry, push in the rape, stir fry over high heat and add salt.
6. It's out of the pot. It's nutritious and delicious.
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