Preparation: 7 liang of fresh mustard, 3 liang of sirloin, salt, cooking wine, wet starch, monosodium glutamate, shredded onion, shredded ginger and vegetable oil.

Steps: clean the mustard, slice it, marinate it with salt for 15 minutes, then wash it with clear water and drain it. Slice the tenderloin and marinate with salt, monosodium glutamate, cooking wine and wet starch 15 minutes.

Put the wok on high fire, put oil on it and heat it. First, stir-fry shredded ginger and scallion, pour in the tenderloin, stir-fry until it changes color, add mustard, and sprinkle with salt and monosodium glutamate.

Fried mustard head

Preparation: 8 ounces of mustard, salt, monosodium glutamate, ginger slices and vegetable oil.

Steps: clean the mustard, slice it, marinate it with salt for 15 minutes, and squeeze out the juice.

Heat the oil with strong fire, stir-fry the ginger slices with mustard, sprinkle with salt and monosodium glutamate and serve.

Pickled mustard

Preparation: Mustard, carrot, white radish, carrot, celery, licorice, salt, pepper, pepper and garlic.

Step: Wash mustard, carrot, white radish, carrot, celery and licorice respectively, and air dry. Cut all the ingredients into pieces except celery.

Drain the water after passing through it. Take a vat, wash it, scald it with boiling water, and then blow dry it. Pour the ingredients into the jar.

Put the pot on fire, add water, salt, pepper and pepper, boil and cool, pour into the jar, add some garlic slices, seal the jar mouth tightly, and eat it two days later.