1. Wash the sausage and slice it.
2. Wash the choy sum and remove the older parts.
3. Add salt and some oil to the pot and bring to a boil, blanch the washed choy sum
4. Add oil to the pot and sauté the fragrant garlic, add the sausage and stir fry.
5. After the sausage is cut off, add the blanched choy sum and stir fry evenly.
6. Pour the thin porridge, add salt and chicken essence to taste, and pour in the sesame oil.
Tips:The cabbage heart is blanched, and salt and a few points of rape heart are added to the water to make it greener.
