Pick the tender tips and leaves of bloodskin vegetables, and shred the ginger.

Heat the wok over high heat, then change to medium heat and pour in sesame oil.

A short while later, when the sesame oil is slightly warm, add the ginger.

Lower the heat and slowly stir-fry the ginger until the ginger flavor comes out.

Turn up the heat to high, add the blood-skinned vegetables, stir-fry quickly, add salt, and mix well, the whole process should not exceed 30 seconds.

Rise and serve.