1. Remove the old leaves and roots of the rapeseed, and cut it into two pieces. If it is larger, cut it again, wash it, and drain the water.
2. One piece of ham.
3. Cut the ham sausage into small cubes.
4. Half a bowl of milk.
5. Heat the lard in the wok.
6. Pour the chicken broth, add salt and cooking wine.
7. Put the choy sum on a low heat for 1 to 2 minutes, dissolve the starch in the water, and put it in the pot to collect the juice.
8. Pour the milk into the pot and bring it to a boil.
9. Pour in chicken fat and monosodium glutamate.
10. Serve it on a plate and sprinkle the ground ham on top of the dish.
