1. Cut the mustard greens into sections, slice the carrots, and slice the ginger and set aside; because the mustard greens will have a bitter taste, they need to be blanched before frying. Boil a pot of boiling water and blanch the mustard greens and carrot slices, about You can pick it up and drain it in 1 minute; blanch the scallops a little and you can pick them up in about 30 seconds!

2. Add 2 tablespoons of oil to the hot pot and sauté the ginger slices until fragrant. Put the mustard greens and carrot slices into the pot and stir-fry for about 1 minute over high heat. Then add the scallops, add an appropriate amount of salt and a little chicken powder to taste, stir-fry evenly and serve!