Seasonings
200 g cooked rice, 50 g ground pork, 100 g preserved mustard greens, and soybeans to taste.
Seasonings
A pinch each of minced scallion and ginger, salt, and MSG (or to taste), 1 teaspoon each of soy sauce and Shaoxing wine, and 2 tablespoons of vegetable oil.
Steps
1. Wash the preserved mustard greens and cut into small sections; soak the soybeans in cold water until softened. Blanch each separately in boiling water until cooked, then drain well.
2. Heat a wok over high heat, add a base layer of oil, and first stir-fry the ground pork until it changes color. Then add minced scallions and ginger to release their fragrance, followed by a splash of cooking wine and soy sauce. Add the pickled potherb mustard, soybeans, cooked rice, salt, and MSG, stirring everything together until well combined. Serve immediately.