80g Chaozhou Preserved Mustard
2 bowl of Cooked Rice
1 teaspoons salt
1/2 teaspoons fish sauce
- Drives the "coldness" from the body system, enhances appetite.
Peel the ginger. Chop it into dices. Dice and Soak the preserved mustard in water for a while. Dice the pork meat. Rinse the rice. Add 2 bowl of water and cook. Put in the diced pork when the water is boiling and cook until done. Leave for cool and set aside.
Saute ginger and preserved mustard until fragrant. Pour in some oil. Stir-fry the egg.
Put in the cooked rice, preserved mustard and diced ginger. Turn to low heat. Stir-fry until rice is hot. Add in salt and fish sauce. Stir-fry together.
Stir-fry until rice absolutely hot enough and fragrant gives out.