1. Peel and wash the soaked broad beans;

2. Pickled potherb mustard is soaked in clear water to remove the salty taste, washed and cut into strips;

3. Cut ginger into filaments for later use;

4. Cut the lean pork into filaments;

5. Put the wok on a strong fire, add cooked lard, heat it, add shredded ginger, stir fry until it changes color, add broad beans and potherb mustard, stir fry evenly, and pour 500ml stock to boil;

6. Cook on low heat 15 minutes. After the broad beans are cooked, add salt to taste, and finally sprinkle with sesame oil.

Tips for cooking broad beans with snow vegetables

Grams of food:

Broad beans: Broad beans should not be eaten with snails.