1. Soak dried preserved mustard greens in water for half an hour, wash the sand hidden inside, drain and chop.

2. Heat a frying pan, dry pan pour into the dried preserved mustard grains, slowly forced to stir fry the water inside with medium-low heat.

3. Stir-fry the dried mustard greens until they are completely dry, and then add the juice and sugar to taste.

4. Reheat the frying pan, pour in a moderate amount of peanut oil, when the oil is hot, pour in the thinly sliced roast pork and stir fry.

5. In the side of the pan pour a lot of ginger and garlic, stir fry and pour into the end over the roast pork water, seasoned with rock sugar, oyster sauce, pepper, color with old pump, and then served up.

6. Layer up the roast pork with preserved mustard greens and pour into a deep bowl, pressing each layer firmly.

7. Pour the gravy over the pork with preserved vegetables and steam for about 45 minutes.

8. Steam through to taste, then snap the dish onto a large bowl, flip it over and uncover the large bowl. [5