1. Put the mustard greens in a basin, soak them in light salt water for ten minutes, and then rinse them off.
2. Drain the mustard greens and use a knife.
3. Heat the oil in the wok, add garlic and stir fry for a fragrance.
4. Put the mustard stalks in first, and stir-fry until they are broken.
5. Add mustard leaves and stir fry.
6. Put an appropriate amount of salt and sugar.
7. Fry until softened.
8. Finished product. The fragrance is tangy, delicious and delicious.
Tips:1. Before cooking, leafy vegetables should be soaked in light salt water for a while, which can play a role in sterilization and disinfection.
2. Just a little salt, sugar, seasoning and freshness.
