1. Shred pork, add cooking wine, and marinate in starch.
2. Wash the spinach and cut into 5 cm long pieces. Cut the ginger into shreds.
3. Soak the rice cakes in cold water for 10 minutes.
4. Break the pieces of rice cake by hand, drain the water and set aside.
5. Put oil in the wok. After the pan is hot, add the shredded ginger and shredded pork and stir fry a few times.
6. Pour the spinach and stir fry.
7. Add the rice cake and stir fry quickly to prevent it from sticking to the pan.
8. Immediately sprinkle in shredded mustard and add a small bowl of broth.
9. Bring to a boil, add appropriate amount of salt to taste, stir fry a few times, and collect the juice.
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