This is the most common dish in winter in Jiangsu and Zhejiang. Potherb is pickled with potherb mustard, Its unique feature is that it is extremely delicious (dried in the sun is a good dried plum dish). It is a top-grade pickle in the eyes of many people. When it meets winter bamboo shoots and shredded meat, it is the most perfect combination. The so-called fresh plus fresh is just that. This dish is the best thing to bring fresh with rice and below.

Ingredients

Potherb mustard
winter bamboo shoots
tenderloin
starch
Cooking wine
Millet pepper
Shredded ginger
chopped green onion
Raw pumping

Directions

Step 1
·Ingredients·

Step 2
Soak potherb mustard in clear water to remove excess salt.

Step 3
Shred the tenderloin, add salt, cooking wine and starch, grasp well and marinate for 10 minutes.

Step 4
Shell the winter bamboo shoots and cut them into shreds with a knife.

Step 5
Add salt to the boiling water and pour in the boiled water.

Step 6
Wash and chop potherb mustard.

Step 7
Cut millet and pepper into circles.

Step 8
Pour 2 tablespoons of oil to heat, fry the shredded meat until it changes color, and put it out for standby.

Step 9
Add a little oil and pour in scallion, shredded ginger, millet and pepper to saute until fragrant.

Step 10
First pour potherb mustard and stir fry until it breaks, then pour shredded bamboo shoots and stir well.

Step 11
Add 1 tablespoon salt, 2 tablespoons sugar and 1 tablespoon soy sauce to taste.

Step 12
Finally, add shredded meat and stir fry well. Pour a little sesame oil before coming out of the pot.

Step 13
It's delicious with rice or noodles~