Practice:
1. After digging out the mustard lumps, because there are "pits", so be sure to wash them carefully. Remove the top of the rhizome, as long as such a big lump to cook.
2. Mustard lumps do not have to peel, so cut into large pieces of meat on it, and then soak in water for three days, during which the water changed every day, in order to get rid of its pungent flavor! This step is very important, can not be rushed.
3. Three days later, soaked mustard fish out and put on the roof of the sun for a day, sun into the picture below such as dried mustard, slightly rolled on it. If the weather is bad, you can put it next to the heater for a day. This step determines the later "strong" texture.
4. Preliminary work is ready, we began to make it, the ground pot into a small bowl of cooking oil, after the heat, the meat into the pan and stir fry, add 2 tablespoons of sweet noodle sauce, 3 tablespoons of soy sauce, color and taste, by the way, add 1 tablespoon of soy sauce and a little water to prevent drying out of the pan.
5. When the pork stir-fried lard, add thirteen spices, green onions and ginger stir-fry, by the way, 5 pounds of mustard slice into the stir-fry, add a tablespoon of table salt into the seasoning, salt must be put enough, only fragrant.
6. After the mustard is flavored, add water that does not exceed the mustard stewed over high heat. The whole process of stewing, mustard is not cooked through the taste will be a little bitter, wait until after the flavor is good, a precautionary note in advance, encountered this situation is normal.
7. Stewed 10 minutes later, almost mustard on the cooked, but do not stop, continue to open the fire juice, and add 2 ? tablespoons of vinegar into the stir-fry, this is the most critical step. Put vinegar after the fresh flavor of the whole dish came out, has been juicing to snuggle with vegetables can be, ground pot, you can completely extinguish the fire, the residual temperature simmering, simmering soft and rotten the most delicious, now many families do not have a ground pot, so the small fire will be simmering on it.