- 1.2kg Chaozhau Leaf-mustard
- 600g Chinese Radish
- 450g Pork Belly
- 4 slices Ginger
- 4 Chinese Mushroom (soaked)
- Dash of salt
- Dash of stock or water
- Cears the "heat" and helps digestion.
Wash chaozhau leaf-mustard cabbage clean, cut it into lengths. Peel Chinese radish, cut into triangular. Slice pork belly, wash ginger clean, cut it into slices.
Pour dash of oil into preheated wok, put in pork belly, stir-fly until fragrant and golden brown. Add Chinese radish and ginger, stir-fly together. Add stock and cook until tender.
Put in chaozhau leaf-mustard cabbage and mushroom, stir-fly thoroughly. Pour in water and decoct until tender.
Season with salt.