1. 1. Wash and soak the potherb mustard for 20 minutes, squeeze the water and cut into dice, wash and control the water, and prepare the stock
2. 2. Make oil in the pot, heat it to 70% heat, add the pickled vegetables and stir-fry until the color becomes darker;
3. 3. Put a little oil in the pot and stir fry with broad beans when the fire is hot;
4. 4. After the broad beans are cooked, put in the broth, change to medium heat and cook for about 10 minutes, press the broad beans into a puree with a spatula;
5. 5. Add a little broth to the pot, mix well, add pickled vegetables, sugar and stir fry;
6. 6. Stir-fry evenly and collect the juice on high heat.
Tips:1. Potherb mustard is a pickled vegetable with a lot of salt, so there is no need to add additional salt when making this dish;
2. My arm injury is not healed and I can't work hard. The broad beans are not pressed into puree, so it is delicious.
3. If you like spicy food, you can put some chili.
