2. Remove impurities from the bad leaves of Chinese kale, rinse with water and cut off the roots.

3. Use a knife to peel off the old skin on the rhizome (you can also use a peeler).

4. Boil the water in the pot, add a proper amount of salt and a little oil, first add the rhizome blanch 1 min, then add the mustard leaf blanch for 30 seconds and then take it out.

5. After the water is controlled to dry, put it neatly on a plate and pour or dip it in juice.