Separate every single leaf for the pickle mustard and drain with water for about 30 minutes. Squeeze out all the water to pickle mustard.

Cut away the top of the pickle mustard. Cut it into pieces. Put them into the wok without oil on medium heat for about one minute to dry it up.

Add oil and sugar and fry evenly. When the sugar is melted, then let it cool down on a plate.

Add the minced pork and stir evenly. Add soy sauce and stir again. Steam it for about 20 minutes and serve.