Remove leaves from Ipomoea aquatica, cut stems, tear from the middle, wash, marinate with salt for a while, shred pork, and mix well with salt starch; Shred green pepper, red pepper, onion, ginger and mushroom, and mash garlic.

Heat oil in a pan, saute ginger and garlic, turn over the stir-fry stalks, add a little salt and stir well.

Put away the fried vegetable stalks for later use.

Heat the oil in the pan and smooth the shredded pork for later use.

Stir-fry the remaining oil in the pot until fragrant. Stir-fry ginger and garlic, green pepper and onion, and then stir-fry mushrooms.

Pour in the vegetable stalks and stir well.

Pour in the cooked shredded pork and mustard tuber, stir well and adjust the taste.

Tips for recipes of Www.6a8a.com Food World;

This is a dish that can only be eaten after Ipomoea aquatica goes on the market. The stem is crisp and tender, the mustard tuber is fresh and salty, and the meat is tender and fragrant. It's good to have wine and rice ~ ~ ~

1, cut the stem into small pieces, wash it, and marinate it with a little salt, which is crisp.

2, mustard tuber is very salty, with moderate salt.