1. Prepare the required ingredients, wash and slice the mustard stalks, put the pork slices in light soy sauce/salt/ginger/edible oil and marinate in a utensil for 10-15 minutes, smash the ginger and garlic.
2. Put oil in the wok, add ginger garlic, millet pepper and saute (if you don't like spicy food, you can leave out the pepper).
3. Pour in the marinated meat slices, and stir fry on medium-high heat until the meat slices change color.
4. Pour the mustard stalks and continue to stir-fry evenly without adding water in this process.
5. Stir-fry until the mustard stalks become a little transparent, add appropriate amount of soy sauce and salt, stir-fry evenly, and it will be out of the pan.
6. Pick up the pot and put it on the plate, and a plate of summer fire-reducing vegetables is ready.
