1. The pork is sliced first, and then shredded, not too thin, too thin, it will be broken easily, and the taste is not real;
2. Add salt, cooking wine, starch and water;
3. Grab the syrup and marinate for 20 to 30 minutes;
4. Cut the mustard greens into shreds, wash with water, soak and marinate for 20 to 30 minutes;
5. Rinse the soaked mustard shreds again, and squeeze out the water for later use;
6. Cut the carrots into shreds and the chives into sections;
7. Raise the wok, heat the wok and stir-fry the shredded carrots with cool oil until soft;
8. Add pork shreds and continue to stir-fry until the shreds change color;
9. Add shredded mustard and stir-fry evenly;
10. Add chili powder; stir-fry evenly;
11. Add a little chicken essence and stir-fry evenly;
12. Finally, add the shallots, stir-fry evenly, and then.
Tips:1. The sizing and pickling of pork can not only make the pork more delicious, but also make the pork silky and smooth, with a good taste;
2. Pickled mustard is very salty, so soak it after shredding to remove most of the saltiness;
3. Because salt is used in the marinating, the mustard tuber itself is salty, so there is no need to add salt.
