1. Prepare ingredients
2. Prepare garlic slices and chopped green onions
3. Wash the pork and cut into shreds. Put 2 grams of salt, 2 tablespoons of cooking wine and 2 tablespoons of cornstarch into a bowl, mix well and let stand for half an hour. Wash the Bailing mushrooms and cut into shreds.
4. When the water in the pot is boiled, pour the Bailing mushrooms, blanch them, and pick them up
5. Heat the pan with warm oil, add the pork shreds and pass the oil until the color changes and pick up
6. Save the base oil and add garlic slices until fragrant
7. Pour the Bailing Mushrooms and stir fry until it tastes good
8. Then pour shredded pork and mustard tuber and stir fry until it tastes good
9. Then add chicken essence to taste and turn off the heat.
10. Sprinkle with chopped green onion and serve
Tips:1. The pork shreds should be sizing so that it tastes better.
2. Pork shreds and mustard have a salty taste. Try the taste before adding salt. I think the salty taste is enough so I didn't add it.
