Ingredients: 200g pork (lean meat), 200g mustard tuber, 2 teaspoons cooking wine, 1 pepper, 1/2 carrots, 1/2 teaspoons pepper and 2 tablespoons vegetable oil.

Exercise:

1, shredded mustard tuber, washed with warm water to remove salty taste, and drained.

2. Shred peppers and carrots for later use, and cut pork into shreds about 6 cm long.

3. Marinate the shredded pork with cooking wine and pepper for 20 minutes.

4, the pot is hot, add vegetable oil, add shredded pork, stir fry until it turns white.

5. Add shredded pepper and shredded carrot and stir-fry until it changes color. Add mustard tuber and stir fry for a while. Stir-fry and serve.

Sauté ed mustard tuber, mushroom and shredded vegetables

Ingredients: 2 shallots, 65,438+0 intermediate onions, about 200g bean sprouts, 65,438+0 tablespoons garlic, 65,438+0 packets mustard tuber, 2 carrots, 65,438+0/2 cups of cooked cashews, 3 tablespoons pepper, 65,438+0/4 cabbage.

Exercise:

1. First, put carrots in boiling water and blanch for about 3 minutes, then add bean sprouts and blanch for 30 seconds. Quickly add oil (about 1 tablespoon) to the pot and saute the mushrooms for later use.

2. Quickly add oil (about 1 tablespoon) to the pot, saute garlic, onion and pepper first, then add onion and 1/2 teaspoons of salt and stir-fry until soft.

3. Add carrots, cabbage, mustard tuber and mushrooms, stir-fry until fragrant. Add wine and cabbage and stir-fry until soft. Add juice and sprouts and stir-fry. After the juice is boiled, sprinkle cashews on it and serve.