-
Wash and clean
the preserved mustard green. Squeeze dry and cut into 0.5 cm pieces.
-
Cut softened
layered tofu sheets into squares.
-
Slice the chili
thinly.
-
Shred pork,
then mix with ingredient A well.
-
Heat 2
tablespoons oil in a wok.
-
Fry shredded
pork until meat turns white and separates.
-
Scoop and set
aside for later use.
-
Stir-fry chili
until fragrant.
-
Add preserved
mustard green and wine, stir-fry.
-
Add tofu sheets
and 1/2 cup water.
-
Cover with lid
and braise for 5 minutes.
-
Season with
salt.
-
Put the fried
meat in and stir-fry briefly.
-
Sprinkle with
sesame oil for serving.
