1. The ingredients are ready.
2. The choy sum is cut into sections, and the stem is thicker and cut into thin strips.
3. Pour the stalks into boiling water and blanch for about a minute.
4. Blanch the pole in water for one minute and then put the leaf part in the scald for 30 seconds to remove.
5. Shred the green onion and ginger.
6. Pour an appropriate amount of oil into the wok and heat it up, add the green onion and ginger, and saute.
7. Pour in the choy sum, add some salt and stir fry evenly.
8. Add a little salt and stir well, add a little bit if you like to eat MSG.
9. The green ones are particularly refreshing.
