Stir-fried mustard mustard with minced meat and soybeans

Overview

Pickle your own mustard and use it to make some pickles. Pair it with a bowl of porridge at night, and your appetite will be satisfied!

Raw material display. The soybeans have been cooked until tender. The potherb mustard pickled by yourself is more reliable to eat. Soak the mustard for a longer time. Soak it in advance before cooking, and wash it three times to prevent it from being too salty.
Chop the mustard mustard, onion, ginger, garlic, and oily gluten as shown.
Heat the pot over high heat, pour an appropriate amount of oil, add onions, ginger and garlic, turn down the heat to a low and slowly force out the aroma.
When you smell the onions, ginger, and garlic, turn up the heat, pour in the minced meat, and stir-fry repeatedly.
After the minced meat changes color, pour in rice wine (cooking wine is also acceptable, I personally like to use rice wine instead of cooking wine for cooking), stir-fry evenly, remove the oil, pour in an appropriate amount of light soy sauce and a small amount of sugar. Continue to stir-fry evenly.
Stir-fry the minced meat, add soybeans, potherb mustard and oily gluten. Continue to stir-fry evenly, add light soy sauce, sugar, and salt and stir-fry. Don't use too much salt, as the potherb mustard has already been pickled. Adding some sugar makes it especially delicious and fresh.
Add a little water and continue to stir-fry, still maintaining high heat, and cook for three to five minutes before serving.