1. Select two large mustard greens

2. Break them open and wash them by soaking them in water.

3. Cut the washed mustard greens into long, thin julienne strips

Cut the ginger into thin julienne strips

(Here, thanks to Good Bean's Aroma Leaf Bowls)

4. Heat up a frying pan, and sauté the shredded ginger.

5. Start a frying pan, pour the mustard greens in and stir-fry.

6. Put a little salt.

Stir fry.

7. Put some chicken essence.

Stir fry.

8. Put a small piece of lard (buy the local mustard, a little bitter, put a little lard, can be less bitter.)

9. Go to a small spoon of sweet potato flour, put some water, beat into powder soup.

10. Put the powder soup pour in, stir fry a few times.

Wait for the soup to blend into the dish and become sticky.

11. OK, delicious rice mustard came.