1. Wash the konjac and cut into thin slices for later use
2. Pickled mustard, green pepper, green onion ready
3. Diced mustard tuber for later use
4. Pour an appropriate amount of water into the pot and boil, blanch the konjac for three minutes
5. Remove and drain the water for later use
6. Pour an appropriate amount of rice oil into the pot, add scallions and white heat to fragrant
7. Put the green peppers and diced mustard tubers into the stir fry for a while (I forgot to shoot the green peppers with a knife)
8. Add half a bowl of water, some light soy sauce, oyster sauce and a little salt to bring to a boil
9. Lower the konjac and stir fry evenly
10. When the soup is almost dry, turn off the heat
11. Finished picture.
Tips:Because mustard has a salty taste, this dish can only be adjusted with a little salt!
