main ingredients

2 people

pork, mustard head

seasoning

salad oil, 4 grams of salt, 2 grams of monosodium glutamate, 3 garlic, 6 Chinese prickly ash, and dried pepper

fried pork slices with preserved vegetables. Step 1

Wash the preserved vegetables with slightly old roots. Prepare 2 or 3 pieces of garlic and 5 or 6 pieces of prickly ash.

Step 3

Pour oil into the pan (if it's vegetarian, the oil will be a little more than usual, because the vegetable itself absorbs oil), and if it's fried with meat slices, you don't need to add extra oil. After the oil is hot, first put the garlic slices and prickly ash into the oil pan, stir-fry, and then turn down the heat. If you can eat spicy food, throw two pieces of dried chili into

Step 6

Hook a little salt, stir fry quickly over high fire

Step 7

Pour half a bowl of hot water and cover the vegetables slightly. Because hot water can keep the oil boiling, it won't make the temperature in the pot drop suddenly, and it can keep the vegetable color bright green.

Step 8

Do not cover the vegetable juice, and turn it over a few times

Step 9

Take a little monosodium glutamate out of the pot. Children's dishes are well cooked and can be eaten raw, so don't stew them for too long.