Salty and delicious, slightly sweet and sour. Suitable for children who don’t eat chili.


100g pork
2 garlic sprouts
70g Fuling mustard
50g scallion
A little ginger
10g ketchup
10 g fuel consumption
A little chicken essence


Step 1
Scrape the pork with skin in hot water (scrape the pig skin with a knife), put it into a cold water pot, boil it for 5 minutes, take it out and scrape it again. Change the water and cook until the meat is cooked (about 20 minutes, chopsticks can easily penetrate the meat without spilling blood). Take out the cold thoroughly and cut into thin slices for standby.

Step 2
Wash Fuling mustard slightly to avoid being too salty. Wash the garlic seedlings, cut into sections (about 2 cm), place the garlic seedlings and leaves separately, set aside. Cut the scallion into 1 cm segments.

Step 3
1. Add 50 grams of vegetable oil into the hot pot, put the cut pork into the pot, fry until a large amount of oil comes out, add the oil and tomato sauce into the pot at the same time, fry the flavor, and the meat turns brown red. 2. Add ginger slices (children don't like it), garlic sprout white and scallion white, stir fry until fragrant. Add mustard and chicken essence and stir fry. Take up the pot.

Step 4
Just load the plate.