1. Prepare the ingredients: Wash the mustard greens in an appropriate amount and set aside. Pour an appropriate amount of water into the pot and boil, add an appropriate amount of salt, first blanch the mustard stems for two minutes, then put the leaves together in the blanching for one minute, remove and drain the water.
2. Change the mustard with a knife for later use.
3. Heat the wok, pour an appropriate amount of peanut oil, add the stem to high heat and stir fry, add an appropriate amount of salt and stir fry for a while.
4. After stirring for a while, add the leaves and stir well.
5. After stirring for a while, turn off the heat, and sprinkle in an appropriate amount of chicken essence for seasoning.
6. Out of the pot and plate, the finished product picture.
7. Finished picture.
