This dish is a home-cooked dish in Sichuan. It is easy to obtain raw materials, easy to operate, salty and palatable, crisp and delicious.
Cut the pork tenderloin with the appropriate amount of salt, add 1 teaspoon of cooking wine, half a spoonful of starch, and half a spoonful of olive oil and marinate for 10 minutes. The onion is cut into sections, and the mustard is opened for use.
Heat the oil pan (small amount of oil), stir-fry until the meat is all white, and the pork is all scattered.
Stir in the mustard and add the onion and stir well.
Mustard pork and egg soup: heat in a frying pan (a small amount of oil), stir-fry into the pork, stir in the mustard. Add appropriate amount of water, boil the appropriate amount of salt, pour in the egg mixture, boil and chopped green onion.
If it is a whole piece of pickled mustard, soak it in water, wash off some salty taste, and then shred.