Simple and easy to make, green and delicious, super delicious. Get your materials ready. Wash and remove old roots and leaves. Separate the leaves from the stems. Cut the leaves into sections, cut the stems into thin slices, clean the kale bought from the market in the morning, and then cut them into sections with a diagonal knife for later use. Boil the water, add a little salt, and blanch the broccoli stems until cooked. Materials. Mustard sausage oil, garlic slices, chicken powder in oyster sauce. Mustard green ginger wine and water, prepare ginger and garlic, sausage slices, mustard green stalks and leaves. Wash mustard, remove old roots and leaves, separate leaves and stems, cut leaves into sections, slice stems, and prepare a bowl of water; Boil the water, add a little salt, and blanch the broccoli stems to white.

Practice: Choose fresh mustard in the market, peel off the leaves and only take the roots. Mustard is not thinner and more tender. Where the thick stem is pinched with nails, it is tender when it is easy to break, and the thick stem is more delicious. Take out the sausage with a shovel, add ginger slices and stir-fry until fragrant (add more ginger slices when frying mustard). Add mustard, 2 tbsp oyster sauce, a little light soy sauce, 1 tbsp rice wine and 1/2 tsp sugar. Cut off the thick stems of the stir-fry and soak in water for a few minutes. Heat a pot of water, add 1 tablespoon salt and a few drops of oil, and blanch the mustard for 2 minutes.

In another wok, add a little oil and fry the sausage until the oil is transparent. Use a small fire to avoid burns. Dry sausage, mustard, ginger, white wine, salt, sugar, wet starch, water. Wash sausages and mustard sausages with warm water. First, peel the mustard sausage and cut it into thin slices. Slice the sausage diagonally. Split the leaves, cut the stems in half, and blanch the cabbage (1 tablespoon salt) 1 to 2 minutes.

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