1. Wrap mustard greens to remove old leaves and wash.
2. Water control.
3. Boiled water.
4. Too cold, squeeze out the water.
5. Finely chop, mince the millet pepper, and take the oil residue for later use.
6. Put the lard in a hot pan.
7. Add the oil residue and stir out the oil (when frying the lard, the frying is not very dry), and the millet pepper is fragrant (I like the pure aroma of mustard greens, without garlic cloves).
8. Add the chopped mustard greens, stir up the water on high heat.
9. Add salt and stir well.
10. Season with light soy sauce, stir and stir well.
11. Finished product.
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